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 celebrates the very first Sommeliers’ Sommelier, Dani Giganto 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’s sommelier community today.
At MUNA (Ponferrada, Spain), 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. “When 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‑intervention trends or even non‑alcoholic wines,” he explains.
This accolade is a dream I never imagined. It’s been almost 30 years opening bottles, and I never thought I’d be in this very special top group
That balance, however, is never static, “For me, it’s essential that the list has a narrative thread and an honest connection to the territory… but it’s always designed for the guest: that they find comfortable references, and at the same time discover something new if they wish.”
MUNA’s cuisine and wines
Defining MUNA’s cuisine has never been simple. Giganto captures it precisely: “The soul of El Bierzo and Japanese beauty.” This balance of origin, technique, and sensitivity also guides his selection. “I feel that wines with tension, precision, and depth work especially well… avoiding heavier wines and those with pronounced oak presence, particularly in reds,” he notes.
The wines that move him most in this dialogue are “whites with identity and texture, gastronomic sparkling wines, and fine reds with polished tannins and good freshness.” A broad palette that reaffirms his guiding principle. “As with cuisine, there are only two types of wine: good ones and bad ones,” he adds.
In a world increasingly saturated with labels, Giganto champions the truth of origin. “I’m 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.” He adds, with particular emotion, “I’m interested in giving visibility to wines with soul, wines that tell a story and spark conversation at the table. And I’m lucky to be in a magical place: for me, the finest Bierzo.” He does not hesitate to thank those who make that magic possible, “Raúl, Tinín, Gregory, Prada, Flor, Manu, César, Verónica, Mufatto, Nacho, Santi, Rubén, Olga, José, Alba, Diego, Pep, Adelino… and everyone who makes my job so easy with their incredible wines.”
Less Literal, More Emotional
Over the years, his view of pairing has evolved toward a less technical, more human dimension, “Today I try to spark curiosity, surprise and, above all, coherence. That the wine not only fits,” he explains, “but expands the experience, it makes you think and feel without needing too much explanation.”
In a hyperconnected world, where everything is just a click away, he highlights the sommelier’s role as storyteller, ““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. That is our role… to bring the story behind each wine with agility and without advertisements, as my mentor Juli Soler used to say.”
Listening, interpreting, evolving
Designing MUNA’s wine list has been one of his most complex professional challenges, shaped by the cultural richness of Samu’s cooking, “There’s 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.”
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. That is our role… to bring the story behind each wine with agility and without advertisements, as my mentor Juli Soler used to say
His solution has been to let the list breathe, “The 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.”
He also highlights the importance of the professional community, “The 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.”
Sommelier of the Year 2026 recognition
The award marking this 2026 carries deep meaning for Giganto, “Phew! This accolade is a dream I never imagined. It’s been almost 30 years opening bottles, and I never thought I’d be in this very special top group.”
This recognition, granted by his peers, holds immense value for him. “For your colleagues, many of them true role models, to acknowledge you. it’s incredible!”
He receives it with gratitude and perspective, “This profession is a roller coaster of emotions and I’ve realized that when you think, or they make you think, that you can’t, time is the best judge. If you really want it, you can do it: don’t let anyone dim your light.”
Giganto’s vision is all about ongoing learning, humility, and community.
