Parellada is a grape variety traditionally grown in the Catalonia region of Spain, specifically in the appellations of Penedès and Cava. Revered as an essential component of Catalan viticulture, it is predominantly used for blending in the production of Cava, Spain's iconic sparkling wine.
Noteworthy for their small, compact clusters of uniformly-sized, fine-skinned berries, Parellada grapes are typically cultivated in cooler, high-altitude vineyards. This geographical preference stems from the grape's delicate nature and preference for a slow, extended ripening season, which these locations can optimally provide. Under these conditions, the grapes develop a fine balance of sugar and acidity, yielding wines of an elegant, delicate character and light floral aroma.
When vinified, Parellada showcases a distinctive pale yellow colour and a delicate, subtle flavour profile. It tends to impart refreshing notes of green apple, pear, and blossom, which contribute to the overall lightness and crisp quality of the wines produced from it. However, despite its typical role in blending, Parellada can also produce commendable single varietal wines, showcasing a deeper intensity and complexity.
Moreover, the relative scarcity of Parellada outside Catalonia and the grape's somewhat finicky nature have made its cultivation less popular in comparison to more robust and versatile grapes. Nevertheless, its significant role in contributing freshness and delicacy to Cava blends makes it indispensable to Catalan and Spanish viticulture.
In essence, the Parellada grape, with its refinement and understated elegance, embodies a unique aspect of Catalonia's winemaking tradition. Its contributions to the region's prestigious Cava production continues to underline its importance and value in the realm of viticulture. Despite its geographical constraints, Parellada remains a symbol of the quality and uniqueness that can be achieved when grapes are grown in their traditional terroirs.
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