Daniel Sigmund

The Daniel Sigmund winery is one of the youngest voices in the Isarco Valley: it was established in its current form in 2021 in Scezze, a small village 700 meters above Bressanone. However, the family farm has deep roots. Grandfather Albino was already cultivating these vineyards, and then in 2006, mother Fiorina patiently revived them, until the torch was passed to her son. Daniel, who as a boy thought of becoming a carpenter, trained at the viticulture school in Würzburg, Franconia. There, the interaction with winemakers like Konni Buddrus and Carsten Saalwächter changed his plans: no cooperative, but an independent and personal project. Meanwhile, brother Matthias produces apple juice on the same farm.

History

The Daniel Sigmund winery is one of the youngest voices in the Isarco Valley: it was established in its current form in 2021 in Scezze, a small village 700 meters above Bressanone. However, the family farm has deep roots. Grandfather Albino was already cultivating these vineyards, and then in 2006, mother Fiorina patiently revived them, until the torch was passed to her son. Daniel, who as a boy thought of becoming a carpenter, trained at the viticulture school in Würzburg, Franconia. There, the interaction with winemakers like Konni Buddrus and Carsten Saalwächter changed his plans: no cooperative, but an independent and personal project. Meanwhile, brother Matthias produces apple juice on the same farm.

Vineyard

The vineyards of Daniel Sigmund cover about 2.8 hectares between 600 and 820 meters in altitude, on steep terraces that require constant manual labor. The soils are rich in quartzite, the typical rock of the Bressanone basin, and granite. Here grow Silvaner, Riesling, Pinot Noir, and Portoghese, with some hundred-year-old Portoghese vines. The harvest is done by hand, and sheep graze among the rows, contributing to soil care. The management follows the principles of certified organic farming.

rows, contributing to soil care. The management follows the principles of certified organic farming.

Wines

At the winery, Daniel Sigmund respects the timing of the raw material. The fermentations start spontaneously, without temperature control, and the aging lasts about 15 months on the fine lees in used wooden barrels. The white grapes remain in the press for a long time to extract fine tannins that add freshness and texture, while the reds are processed with extreme delicacy. No clarification or filtration, sulfur is minimized. This results in mountain labels with a sharp and vertical profile: the whites show a fresh and precise minerality, while the reds focus on lightness and subtle structure. Bottles that clearly tell the altitude and soils of the Isarco Valley.