Parellada is a white wine grape variety, indigenous to Catalunya in Spain's north-east. In the fashionable Penedés region, just outside of Barcelona, Parellada is increasingly made as brisk dry table wine, sometimes blended with more well known international grape varieties including Chardonnay and Sauvignon Blanc. Occasionally it is given textural detail with time in oak.
While the saline freshness of the best wines is compromised when Parellada is grown on fecund soils that yield bountiful crops, the variety is capable of tensile, high quality wines when grown on meager sites.
Advantageously, Parellada's large loose bunches serve to mitigate the threat of rot. Moreover, despite its capacity to thrive in the semi-arid climate of the Spanish Mediterranean, Parellada allows for sappy vinosity and green apple acidity, refraining from slipping into excessive fruit, alcohol or phenolics when in the right hands and when cultivated in relatively cool meso-climates.
Among an idiom of minimalist winemakers throughout the Costers del Segre and Cariñena regions, Parellada's wines may also be given further volume with time on skins. However, Parellada's renown is mostly due to its role as the most complex of the three traditional grape varieties used to make Cava, alongside Macabeo and Xarello.