Parellada
Giving cava its elegance
Almost 200 million bottles of cava are pressed in Spain each year, and the white Parellada is put into almost all of them. It lends its floweriness and elegance to bottle-fermented sparkling wines. Its traditional assemblage partners are Macabeu and Xarello. The first of these ensures the typical apple fruit of cava, the second the body and fullness. The Parellada grape has its roots in Aragon, in northwestern Spain, where it has been known since the 14th century. Today, it grows mainly in the cava stronghold, Catalonia and in the high altitudes of the Penedés near Barcelona. Due to its delicate structure and elegant acidity, it is also called the “Riesling of the Penedés”.
