The vineyard
'Small but nice' - quality instead of quantity
... was the motto of winemaker Christina Schallock from the start. It is important to let the very best grape varieties mature by themselves into an extraordinary wine without any other additives, just as Christina Schallock likes to enjoy herself.
At the Xaloc winery, the Cabernet Sauvignon, Merlot and Shyraz grapes are grown for the red wine, the Sauvignon Blanc and Chardonnay grapes for the white wines.
The harvest begins at the end of August for the white wine and lasts until mid-September for the red wine. The grapes are only picked by hand.
The same high standards also apply to the aging of the wines. State-of-the-art technical know-how is linked to proven traditional winemaking methods. It is important to maintain the quality of the grapes. That is why only grapes from our own vineyard are processed.
The processing
... the grapes are made directly at the winery, so that there is no need for quality-reducing transport. State-of-the-art technology in the stainless steel tanks ensures temperature-controlled fermentation in about six to twelve weeks. As a result, the wines are characterized by a residual sweetness that is characterized by the natural fructose.
The further development of the red wines takes place in French, Hungarian and American wooden barrels, separated by grape variety. Depending on the development of the wines, the oenologist, the cellar master and the winemaker themselves decide how to create the cuvee. The Xaloc red wine then matures in wooden barrels for another 18 to 24 months.
After fermentation and aging, the wine is then quickly and gently bottled directly at the winery. The aim is to fully retain the wonderful aroma and to allow the wines to mature further in the bottle.
The annual harvest delivers a maximum of 18,000 bottles of the exclusive wine.
Expansion, processing and maturation of the Xaloc wines guarantee this high level of quality, which is reflected in every glass and promises the highest level of enjoyment.
