Slice 1 orange and 1 lemon, and cube 1 apple. Put half of each in a large pitcher with 1 chopped peach and set the rest aside.
Add ¼ cup of Spanish brandy, 1 cup of orange juice, and ⅓ cup of sugar, then press the fruit with a wooden spoon to release its juices.
Pour in 1 bottle of Spanish red wine, add 1 cinnamon stick, and refrigerate for at least 2 hours. Toss the reserved apple with a little lemon juice and chill it with the reserved citrus.
Stir and pour over ice, adding some of the reserved fruit to each glass.
