{"id":11340,"date":"2026-02-17T17:45:52","date_gmt":"2026-02-17T17:45:52","guid":{"rendered":"https:\/\/main.sommelieredit.com\/?p=11340"},"modified":"2026-02-17T17:47:31","modified_gmt":"2026-02-17T17:47:31","slug":"gigantos-quiet-revolution","status":"publish","type":"post","link":"https:\/\/main.sommelieredit.com\/nz\/gigantos-quiet-revolution\/","title":{"rendered":"Giganto\u2019s Quiet Revolution"},"content":{"rendered":"

Dani Giganto, Spain’s first Sommeliers’ Sommelier 2026, talks about what winning the accolade means to him and the importance of humility and community in his job.<\/h1>\n
\"\"
Dani Giganto, Sommeliers’ Sommelier Spain 2026<\/figcaption><\/figure>\n

In the year Spain celebrates the very first Sommeliers\u2019 Sommelier, Dani Giganto<\/a> stands at a unique point of professional maturity. Humble, deeply connected to his land, and endowed with an almost poetic sensitivity toward wine, his voice. Clear, honest, and moving, he explains why his name resonates so strongly within Spain\u2019s sommelier community today.<\/strong><\/h3>\n

At MUNA (Ponferrada, Spain)<\/a>, where he serves as sommelier and beverage director, Giganto has built a liquid universe that balances the classic, the contemporary, and the unexpected. For him, a wine list is not a list but a narrative. \u201cWhen I create a wine list, the first thing I look for is balance: balance between classic national regions like Bierzo and international ones like Burgundy, and more contemporary perspectives such as minimal\u2011intervention trends or even non\u2011alcoholic wines,\u201d he explains.<\/p>\n

This accolade is a dream I never imagined. It\u2019s been almost 30 years opening bottles, and I never thought I\u2019d be in this very special top group<\/p><\/blockquote>\n

That balance, however, is never static, \u201cFor me, it\u2019s essential that the list has a narrative thread and an honest connection to the territory\u2026 but it\u2019s always designed for the guest: that they find comfortable references, and at the same time discover something new if they wish.\u201d<\/p>\n

MUNA\u2019s cuisine and wines <\/strong><\/h3>\n

Defining MUNA\u2019s cuisine has never been simple. Giganto captures it precisely: \u201cThe soul of El Bierzo and Japanese beauty.\u201d\u00a0This balance of origin, technique, and sensitivity also guides his selection. \u201cI feel that wines with tension, precision, and depth work especially well\u2026 avoiding heavier wines and those with pronounced oak presence, particularly in reds,\u201d he notes.<\/p>\n

The wines that move him most in this dialogue are \u201cwhites with identity and texture, gastronomic sparkling wines, and fine reds with polished tannins and good freshness.\u201d A broad palette that reaffirms his guiding principle. \u201cAs with cuisine, there are only two types of wine: good ones and bad ones,\u201d he adds.<\/p>\n

In a world increasingly saturated with labels, Giganto champions the truth of origin. \u201cI\u2019m passionate about projects deeply rooted in the vineyard and the place, with an honest interpretation of the territory. Small producers who work with sensitivity, respect, and a clear vision.\u201d\u00a0He adds, with particular emotion, \u201cI\u2019m interested in giving visibility to wines with soul, wines that tell a story and spark conversation at the table. And I\u2019m lucky to be in a magical place: for me, the finest Bierzo.\u201d\u00a0He does not hesitate to thank those who make that magic possible, \u201cRa\u00fal, Tin\u00edn, Gregory, Prada, Flor, Manu, C\u00e9sar, Ver\u00f3nica, Mufatto, Nacho, Santi, Rub\u00e9n, Olga, Jos\u00e9, Alba, Diego, Pep, Adelino\u2026 and everyone who makes my job so easy with their incredible wines.\u201d<\/p>\n

\"\"<\/strong><\/h3>\n

Less Literal, More Emotional <\/strong><\/h3>\n

Over the years, his view of pairing has evolved toward a less technical, more human dimension, \u201cToday I try to spark curiosity, surprise and, above all, coherence. That the wine not only fits,\u201d he explains, \u201cbut expands the experience, it makes you think and feel without needing too much explanation.\u201d<\/p>\n

In a hyperconnected world, where everything is just a click away, he highlights the sommelier\u2019s role as storyteller, \u201c\u201cAnyone can find data about a wine with a photo and a phone, but not everyone can convey why that wine matters in that moment<\/em>. That is our role\u2026 to bring the story behind each wine with agility and without advertisements, as my mentor Juli Soler used to say.\u201d<\/p>\n

Listening, interpreting, evolving<\/strong><\/h3>\n

Designing MUNA\u2019s wine list has been one of his most complex professional challenges, shaped by the cultural richness of Samu\u2019s cooking, \u201cThere\u2019s a classic profile from his French maternal side, the Bercian tradition of product, and, since my arrival two years ago, a clear trend toward Japanese flavors.\u201d<\/p>\n

Anyone can find data about a wine with a photo and a phone, but not everyone can convey why that wine matters in that moment<\/em>. That is our role\u2026 to bring the story behind each wine with agility and without advertisements, as my mentor Juli Soler used to say<\/p><\/blockquote>\n

His solution has been to let the list breathe, \u201cThe wine list is flexible, alive, in constant evolution. The key has been listening carefully: to the team, to the kitchen, to the guests and allowing it to grow organically.\u201d<\/p>\n

He also highlights the importance of the professional community, \u201cThe arrival of the Top 100 Sommelier in Spain has been wonderful for making great Spanish sommelier work more accessible, helping us put faces to names and strengthen our ties.\u201d<\/p>\n

\"\"
Sommeliers’ Sommelier of the Year 2026 Dani Giganto with Meritxell Juv\u00e9, Juv\u00e9 & Camps (left), Agustin Trapero, Top 100 Sommeliers, (right) and Ines Salpico, Decanter magazine<\/figcaption><\/figure>\n

Sommelier of the Year 2026 recognition <\/strong><\/h3>\n

The award marking this 2026 carries deep meaning for Giganto, \u201cPhew! This accolade is a dream I never imagined. It\u2019s been almost 30 years opening bottles, and I never thought I\u2019d be in this very special top group.\u201d<\/p>\n

This recognition, granted by his peers, holds immense value for him. \u201cFor your colleagues, many of them true role models, to acknowledge you. it\u2019s incredible!\u201d<\/p>\n

He receives it with gratitude and perspective, \u201cThis profession is a roller coaster of emotions and I\u2019ve realized that when you think, or they make you think, that you can\u2019t, time is the best judge. If you really want it, you can do it: don\u2019t let anyone dim your light.\u201d<\/p>\n

Giganto\u2019s vision is all about ongoing learning, humility, and community.<\/p>\n

Restaurante MU\u00b7NA<\/a>\u00a0 |\u00a0Tel: (+34) 693 762 370<\/a>\u00a0|\u00a0Calle Gil y Carrasco, 25, 24401 PONFERRADA (Le\u00f3n)<\/a><\/h5>\n","protected":false},"excerpt":{"rendered":"

Dani Giganto, Spain’s first Sommeliers’ Sommelier 2026, talks about what winning the accolade means to him and the importance of humility and community in his job. In the year Spain…<\/p>\n","protected":false},"author":29,"featured_media":11322,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[114,1,128],"tags":[779,777,778,776],"class_list":["post-11340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interview","category-sommelier-edit-news","category-sommeliers","tag-bierzo","tag-dani-giganto","tag-muna","tag-sommeliers-sommelier-2026","entry","has-media"],"acf":[],"yoast_head":"\nGiganto\u2019s Quiet Revolution | Sommelier Edit<\/title>\n<meta name=\"description\" content=\"Dani Giganto, talks about what winning the accolade means to him and the importance of humility and community in his job.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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