Place half of the strawberries in the bowl of a blender and puree until smooth. Strain the puree through a fine mesh sieve, discard any solids and seeds. Set aside.

Slice the remaining strawberries and add them to a large pitcher.

Add the Lemoncello and strawberry puree to the pitcher and gently stir. Add raspberries, peach slices and then the wine.

Fill 6 wine glasses with ice. Spoon several pieces of fruit into each glass. Pour the sangria over the fruit. Garnish with the basil chiffonade.

Serve immediately.