Juice the clementines and keep a few wedges. Slice the apples (leave the peel on but remove the seeds).

Pour the wine and the honey into a pitcher and stir until completely incorporated.

Add the rum, carbonated lemonade, spices, clementine juice, extra wedges, apple slices, and rosemary.

Mix well. Cover and refrigerate at least 24 hours.

Serve your Italian sangria very cold and enjoy your Christmas!