For the sangria: Pour the bottle of white wine into a large pitcher. Stir in the elderflower liqueur and brown sugar; stir until the sugar is fully dissolved. Add the nectarines, blueberries, pineapple, lemon slices and apple slices to the wine. Let sit in the fridge for at least 6 hours and up to overnight.
When ready to serve, fill a chilled wine glass with the sangria base and top with chilled cava. Garnish with some of the fruit, if desired.
For the fruit salsa and chips: Preheat the oven to 375 degrees F.
Mix the granulated sugar, cinnamon, Aleppo pepper and 1/2 teaspoon salt in a small bowl. Set aside.
Place the pie crusts on 2 separate baking sheets and brush the tops with the melted butter. Sprinkle with the sugar and spice mixture. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly, then break into pieces.
Meanwhile, whisk together the honey and lime zest and juice in a medium bowl. Add the pineapple, blueberries, kiwi, nectarines and mango and toss until well combined. Refrigerate until ready to serve.
When ready to serve, sprinkle the sliced mint on top of the salsa and serve with the cinnamon chips on the side.