Wash the fruit, core the apple, remove the “green” leafy top from the 12 strawberries, and then cut everything (except the raspberries and ½ a lemon) into pieces. Put the pieces of fruit in a large glass jug or bowl, add the sugar and the juice of the remaining ½ lemon. Stir and then add the raspberries. Pour in the NubeRosa and leave to rest for 2-3 hours in the fridge. When it’s time to serve the sangria, slowly pour in the sparkling water and half the bottle of Mussantino Selvatico Rosé (or as much as you like, according to how alcoholic you want it to be), in order to “save” the bubbles, and stir delicately… now all that’s left to do is decorate the edge of each glass with a strawberry (with a slit cut in it), pour in two ladles of sangria, and a couple of mint leaves on top. Choose the fruit for this rosé drink according to the season and your taste: peaches, melon, apricots or oranges and pears…… it’ll always be delicious!