In a medium to large pitcher, combine all of the ingredients for the sangria, except the sparkling water. Stir to combine.
Next make the rosemary simple syrup. Combine the rosemary, honey, and water in a small saucepan over high heat.
Bring to a boil, then lower the heat and let simmer until thick (about 5-10 minutes). Remove from heat and let cool.
Add the simple syrup in to the pitcher with the rest of the sangria, and refrigerate overnight (or at least 6-8 hours).
Just before serving, add the sparkling water and pour in to a glass over ice. Serve with additional cinnamon sticks, if desired. Enjoy!