Parellada

Parellada is a white grape variety native to Catalonia, Spain. It is one of the traditional grape varieties used in the production of Cava, the Spanish sparkling wine, and is widely planted in the Penedès region.

In Cava blends, Parellada is typically combined with Xarel·lo and Macabeo to add aroma, finesse and acidity. While most widely used in sparkling wines, it may also be made into still wines, though this is less common.

Viticulture and aroma: The variety is known for high acidity and delicate floral and citrus aromas, including notes of green apple and pear. It tends to produce wines with pale color, light to medium body, and a crisp finish. Parellada is suited to cool climates with well-drained soils and benefits from careful harvest to maintain acidity.

Regional significance: In the Penedès and broader Catalonia region, Parellada is one of the principal varieties in traditional Cava blends, contributing to the freshness and aging potential of base wines. It remains an important component of cava producers, especially those seeking elegance and lightness in blends.