Stir together the wine and sugar in a small saucepan over low heat. Cook just until the sugar melts, 1-2 minutes.  Remove from the heat and allow to cool.

Pit and cut up the peaches into large chunks (keep the skin on) and put in a blender.  Add in the lemon juice and a pinch of salt. Blend together. Add in the cooled wine/sugar mixture and blend again.  Pour into a shallow baking tray and carefully place in the freezer.  

Let it alone for about an hour. Ice crystals should be starting to form. Scrape the granita with a fork to create pale pink shards. Keep scraping every half hour or so, until the granita is completely frozen and you have light, fluffy crystals.  (Note: Don’t panic if you forget to scrape! Just allow the granita to thaw slightly and scrape away – back in business!) Serve in your favorite glass or bowl!