Squeeze the juice from 3 of the lemons. Rinse the remaining lemon and the orange, pat dry, and cut into slices. Blanch the peaches in boiling water, then rinse under cold water and peel. Halve the peaches, remove the stones, and thinly slice.
Add the red wine, brandy, peach liqueur, and lemon juice to a 2 liter (approximately 2 quart) pitcher. Add the sugar, and stir until dissolved. Mix in the orange, lemon, and peach slices. Chill the sangria in the refrigerator for several hours before serving. Garnish the pitcher with twists of orange zest before serving. The sangria goes best served over ice.