Parellada

What is Parellada and where is it found?

Parellada is a white grape, originally from Valencia but popular too in Catalunya where, alongside Xarel-lo and Macabeo, it is best known as one of the three core grapes used to make Cava. The name comes from the Catalan word parell, which means a "couple" because the grape bunches are all quite homogenous and one grape looks very similar to the next.

It's quite hard to find single varietal examples of Parellada – ie wines made just from Parellada and no other grapes - although some more boutique Catalan producers are beginning to experiment a bit. In Catalunya too, you might also find its more pink-hued mutation, Parellada Montonegra.

Parellada's main characteristics

In the vineyard, Parellada was traditionally a bit of a workhorse, ripening quite late which suits the Mediterranean climate and giving quite high yields. Bunches tend to be quite large and compact, with thickish skin which is a very characteristic golden colour.

What does Parellada taste like?

Wines made from Parellada tend to be quite pale in colour, light, fresh and aromatic on the palate with floral and white fruit notes, and they are appreciated for their low alcohol and a decent acidity.

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Cariñena, Mazuelo or Samsó

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One of the wine world’s most well-known grape varieties. In Spain it's used on its own or blended in Cava, and is popular because it can soak up the influence of its environment or the techniques of its winemaker like few other grapes.

Garnacha

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Garnacha Blanca

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Giró

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Godello

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Graciano

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Macabeo or Viura

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Malvasía

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Mencía

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Merlot

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Merseguera

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Monastrell

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Moravia Agria

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Moscatel

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Palomino Fino

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Pedro Ximénez

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Pinot Noir

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Sauvignon Blanc

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Sousón

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Syrah

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Tempranillo

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Torrontés

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Treixadura

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Verdejo

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Xarel-lo

Xarel-lo is a white grape variety from Catalunya in Spain. It is most commonly associated with the Spanish sparkling wine Cava, where it is blended with Parellada and Macabeo.