Our Grapes and
Techniques
At Served By Regal, we take immense pride in the unique character and rich heritage of our wine portfolio. Our mission is to introduce the UK's on-trade businesses to a diverse selection of wines crafted from indigenous grape varieties and produced using traditional winemaking techniques that have been cherished in Spain for centuries.
Celebrating Indigenous Grapes:
Our commitment to authenticity and heritage drives us to seek out vineyards that nurture indigenous grape varieties native to their regions. By doing so, we champion the distinct flavors, aromas, and stories that each grape variety brings to the glass. From the bold Samsó to the delicate Xarel-lo, our selection showcases the incredible diversity of Spain's viticultural landscape.
Reviving Age-Old Techniques:
We believe that the traditions of the past hold the key to crafting exceptional wines. To that end, we collaborate with winemakers who embrace time-honored techniques passed down through generations. These methods, dating back hundreds of years, are steeped in wisdom and reflect a profound respect for the land.
Samsó
Brocada
Brocada is a red grape variety, traditionally grown in Terra Alta region, Catalonia. It is known for it's intense red fruit flavours, particularly ripe cherry and raspberry, with notes of Mediterranean herbs. It is medium-bodied with medium tannins and balanced acidity.
Sumoll
Sumoll is a black grape, native to the Penedes region in Catalunya. To achieve a high quality Sumoll, it requires high skills in wine production as they are difficult to work with. Whilst the grape was previously verging on extinction, it has had a recent resurgence in popularity and growth by winemakers. When young it has a taste profile of red fruits (cherry) and minerality.
Xarel-lo
Xarel-lo is a white grape variety, which is key component in Cava, a sparkling wine from Catalonia. It has moderate acidity and can contain a range of flavours including green apple, citrus and nutty or herbal notes.
Creating wine of the future
With a nod to the past
Our Winemakers Unique Techniques
In order to provide flavour profiles that you will not be able to experience from other terroirs.
Amphora
This is also known as clay pots or terracotta vessels and is a technique which has been used for thousands of years in winemaking. In the fermentation process, the porous clay allows for oxygen to enter the amphora and interacts with the wine to create complexity of flavours. It helps have more expressive flavours and smoothens out the tannins. It is often used in minimal intervention winemaking.
Demijohn
Demijohns are large, narrow-necked glass container used in winemaking and fermentation. The glass doesn't create any interaction with the wine and the narrow neck reduces oxygen intake, which creates an authentic taste profile representing the grapes only. These are used for the winemakers intended to maintain the purity and the quality of the wine throughout the process.
Acacia Wood Barrell
In recent years, Acacia barrels have become a popular alternative to traditional oak barrels. In the winemaking process, it imparts unique flavours and characteristics to the wine. For taste flavour, It adds floral and herbal notes, with subtle additions of fruit. For the aroma, it can add floral, honey and notes of spice, whilst also adding complexity. A key element is also preserving the fruit character of the wine.