Bring to a boil 150 ml of water, blanch it all citrus 1 minute. Then the operation is repeated again (heat 150 ml and blanch the citrus). Drain the water. This will help remove the bitterness from the peel.
In a large pot pour dry white wine.
Add citrus, cinnamon, star anise, cloves and black pepper peas. Bring to a boil, immediately remove from heat and let stand under the lid for 15-30 minutes.
Mulled wine can be prepared in advance, completely cool and reheat before serving.