Winery Daniel Sigmund

Steep slopes in the Isarco Valley, stone terraces, and hands that have cultivated the vine for generations

In 1935, the Sigmund family acquired a historic farmstead in the hamlet of Scezze, in the municipality of Bressanone. Today, four generations later, Daniel Sigmund still cultivates the vines as in the past, in small parcels between 620 and 820 meters above sea level, on soils shaped millions of years ago. Yet here, the word "tradition" has never been a boundary.

“Our goal isn’t to replicate, but to interpret the territory,” says Daniel Sigmund. A territory that also includes the municipalities of Chiusa and Velturno – areas with a centuries-old winemaking heritage. The farm itself was first mentioned in 1297 as Blaßbühlhof.

The vineyards, planted on terraces carved into the rock, host four grape varieties: Sylvaner, Riesling, Pinot Noir and Portugieser. “Every bunch is hand-harvested and selected in the vineyard – that’s where quality is defined, not in the cellar,” the winemaker explains.

The philosophy is clear: natural wines, spontaneous fermentation, no fining, no filtration. After pressing, the wines age for around nine months in German oak barrels, French tonneaux and used French barriques, before being blended in steel and bottled. “Bottle aging is essential – the wine needs time to express where it comes from,” Sigmund emphasizes.

The result? Pure, elegant and authentic wines. Wines that don’t follow trends, but follow the mountain. And from it, they take freshness, minerality, and patience.