Procedure:

Begin by grating the zests of the lemon and orange, and put them in a low-sided pot, better if one without a non-stick coating.

Add the cloves, cinnamon, nutmeg and anise followed by the sugar and some of the wine.

Better if is full bodied like Brunello di Montalcino or Chianti, this way the flavor will be more intense and the end result will be excellent. Turn the flame on and heat, stirring, until the sugar has dissolved.

Add the rest of the wine and bring the pot to a boil, stirring every now and then.

After 15 minutes turn off the flame and filter the vin brulé with a fine-mesh strainer, and it's ready to serve.