Choose ripe and fresh white peaches. Wash and peel the peaches, removing the pits. Slice them into thin wedges.

In a large pitcher or bowl, pour 6 cups of dry white wine. You can use a variety like Sauvignon Blanc or Pinot Grigio for a crisp and refreshing base.

Pour 1.5 cups of luscious peach-flavored schnapps into the pitcher. This adds a spirited and fruity essence to the sangria.

Add the sliced white peaches to the wine and schnapps mixture. The peaches will infuse the sangria with their velvety sweetness and aroma.

Sprinkle 1/4 cup of pure white granulated sugar into the pitcher. Adjust the amount of sugar based on your sweetness preference and the natural sweetness of the peaches.

Gently stir the sangria mixture, ensuring that the sugar dissolves and the flavors combine. Use a long spoon or ladle for thorough mixing.

Cover the pitcher or bowl with plastic wrap and refrigerate the sangria for at least 2-4 hours, allowing the flavors to meld and the peaches to infuse their essence.

When ready to serve, fill glasses with ice and pour the chilled peach sangria over the ice.

For an extra touch, you can garnish each glass with a peach slice or a sprig of fresh mint.