In a large pitcher, combine the red wine, Triple sec, diced apples, chopped orange, maple syrup, rosemary sprigs, and cinnamon sticks.
Stir well to mix the ingredients together.
Place the pitcher in the refrigerator and let the sangria chill for 3-4 hours to allow the flavors to meld.
When ready to serve, fill each glass with ice and pour the sangria over the ice.
Top each glass with a splash of soda water for a refreshing fizz.
Garnish with a fresh sprig of rosemary and a pinch of ground cinnamon or a cinnamon stick for a festive touch.
Serve immediately and enjoy the rich, spiced flavors of this Fall Sangria!
