In large pitcher, stir together wine, coconut water, mango nectar, peach nectar, pineapple, strawberries and lime juice. Cover and refrigerate until chilled, 1 to 2 hours.
Just before serving, stir in ice and pour into glasses. Garnish with mint leaves.
• For sparkling sangria, add a splash of soda water just before serving.
• Add ⅓ cup coconut rum for a fortified sangria.
• For a virgin sangria, substitute white grape juice for wine.