Wash all the fruit. Cut one of the lemons in half, with the skin on, and then into thick slices. Remove the apple core and the stones from the peaches and apricots, then cut all of them into pieces. Put the pieces of fruit into a glass jug with a wide “mouth” (big enough for a large spoon, or better still a ladle, to pass through it), add the sugar and the juice of half a lemon and stir carefully. Pour the Birborosso into the jug and put it in the fridge for 2-3 hours. To serve the Sangria, add ¾ of a bottle of Spumante to the contents of the jug, pouring it in very slowly so as not to create too much froth. Stir again delicately, taking care not to take the “fizz” out of the Sangria…... now all that’s left to do is fill the glasses, decorated with a slice of lemon (cut a small slit in one side) and a long handled spoon.
Another idea is to prepare an alcohol-free version for children. The method is the same: all you have to do is replace the Birborosso with grape juice and the sparkling wine with fizzy water, to make them feel like grownups!