INGREDIENTS:

• 1 bottle ofpinot grigio white wine
• 1 cuppineapple-orange juice
• 1 cup peachnectar
• ½ cup rum
• ¼ cup RockyMountain Olive Oil Peach White Balsamic Vinegar
• 3 peaches,sliced into wedges
• 2 oranges,sliced into wheels
• 2 lemons,sliced into wheels
• 1 small bunchof fresh mint leaves plus more for garnishing

DIRECTIONS:

Wash andslice all the fruit, wash the mint leaves.

In a large pitcher,add the wine, pineapple-orange juice, peach nectar, rum, Peach Balsamic,peaches, oranges, lemons and mint. Stir well to combine and let chill in thefridge for 1-3 hours before serving.

To serve,add ice to your serving glasses and top with the sangria. Garnish each glasswith mint and enjoy!