Cherry Bomb Sparkling Sangria

• 2 c fresh cherries, pitted and halved
• 2 oranges, cut into wheels
• ⅔ c simple syrup
• 1 c brandy or orange juice
• 1 c cherry juice
• 1 (750 ml) bottle white Albariño wine
• 1 Chandon Brut Sparkling Wine, chilled

Combine fruit, simple syrup, brandy or orange juice, and cherry juice in a large bowl. Chill for 2–3 hours covered in the refrigerator, stirring a few times. Transfer fruit mixture to a large pitcher and pour white wine over. Refrigerate again until well chilled, at least two more hours, up to 8 hours. When ready to serve, pour the bottle of chilled sparkling wine into the pitcher, stir and serve over ice.