Parellada Wines

Parellada typically shows flavours of lemon, green apple, pear and light blossom with notes of herbs and gentle minerality. It has fresh acidity and a delicate profile, giving it a clean and refreshing character. In sparkling wines it adds finesse and subtle citrus lift.

Parellada is primarily grown in Catalonia in north eastern Spain. It is especially important in Penedès, where it forms part of the traditional blend for Cava. Smaller plantings exist in other Spanish regions, but Catalonia remains its stronghold.

Yes. Parellada is one of the three classic grapes used in Cava, alongside Macabeo and Xarel lo. It contributes freshness, elegance and aromatic lift, helping to balance the structure provided by the other varieties.

Parellada pairs well with seafood, salads, tapas, grilled vegetables and light Mediterranean dishes. Its crisp acidity complements dishes featuring lemon, herbs and olive oil. Sparkling versions work beautifully with shellfish and simple canapés.

Parellada is used to produce dry still whites, aromatic blends and, most notably, Cava. Still versions are light and refreshing, while sparkling styles highlight its citrus and floral character. Some producers craft more textured expressions with lees ageing.