Sius

South Tyrol to Vienna. SIUS takes its name from Siusi, a mountain village in the South Tyrolean Dolomites, and the company traces its roots there while continuing its story in Vienna, Austria, where it is now based. Founder Michael Weissenegger originates from Seis am Schlern in South Tyrol and grew up exposed to gastronomy and Italian culinary culture from an early age. The proxies are produced by hand at his father-in-law's brewery in Ybbs an der Donau, Lower Austria.^[1],[2]

Michael Weissenegger — founder. Michael Weissenegger founded SIUS and produces its beverages by hand. He grew up in South Tyrol and began exploring fermentation, particularly kombucha, alongside homebrewing beer during his studies in Vienna. His father-in-law inspired him to start homebrewing beer, and Weissenegger later transitioned from brewing beer to creating non-alcoholic proxy beverages after being drawn to the creativity of the proxy scene.

SIUS classifies its products as proxy wines: independent non-alcoholic creations composed from tea infusions, fruit extracts, herbs, spices, and fermented elements, inspired by wine but not made from grapes. Every ingredient is processed by careful handwork. The company deliberately avoids filtration to preserve aroma, depth, and complexity in its proxies.^[3]

SIUS builds its proxies by combining fermentation, extracts, and infusions, using fine tea varieties, hand-selected botanicals, and ripe, high-quality fruits. A fermented tea base is refined with botanical extracts and infusions, and natural sugars from fruits and vegetables balance the acidity of that base while adding structure and body.^[1]

Unfiltered production. SIUS deliberately avoids filtration to preserve aroma, depth, and complexity in its proxies.^[3]

Botanical & floral infusions. The fermented kombucha base is refined with extracts and infusions from botanicals including lemon verbena, nettle, hops, and various types of pepper.^[4]

Tree needles & woods. Tree needles and selected woods are used to add distinctive depth and what SIUS describes as a 'winey sensation'. The company collects its tree needles directly from the forest.^[3],[4]

SIUS Proxies are described as multi-layered and complex, characterized by a balanced combination of tannins, fine sweetness, fresh acidity, and complex structure.^[1]