To make simple syrup, combine Water (1/3 cup) and Granulated Sugar (1/3 cup) in a small bowl. Bring to a boil and cook until sugar is completely dissolved. Cool to room temperature.
In a pitcher blend the Pinot Grigio (750 milliliter), simple syrup, and Peach Schnapps (1/2 cup). Stir to combine.
Peal the Peach (3), remove the seed and dice them.
Add the diced peaches and Fresh Raspberries (1/2 pint). Cover the pitcher and refrigerate several hours or overnight.
Add ice to glasses and pour in the sangria - making sure to get several spoonfuls of fruit in each glass. Top with a splash of Club Soda (to taste).