Parellada is a white wine grape varietal - with its origins and predominantly grown in the Catalonia region of Spain. Along with Macabeo and Xarel•lo, Parellada is one of the 3 traditional varietals used to make the Spanish sparkling wine Cava. Which is primarily produced in Catalonia as well as Tarragona up through the Penedès area and beyond. Besides its use in Cava, it is used predominantly for blending in young white wines, plus some more dynamic wines aged in oak and blended with Chardonnay and Sauvignon Blanc are also made. Spanish plantings of Parellada were at around 18,000 ha back in 2014.
Parellada can be very productive and of a high quality - it tends to do best in cooler climates where citrus and apple aromas are created along with a good fruit acidity.

 

Which contribute delicate characters and aroma when blended in traditional Spanish Cava. It is rare to find single varietal wines made, so most likely you will need to share a bottle of Cava to appreciate its natural vibrant character. Creating a wine with good natural acidity and freshness - which makes these styles of lifted wines ideal to be enjoyed as an aperitif.
Parellada grows best in cooler regions with poor soils but has a tendency to over-crop and make bland wines in richer, more fertile sites. It also does well when grown in high limestone terrain like the planted vineyards situated above the Penedès Valley near Barcelona. The grapes themselves are large and loosely clustered in the bunches - which makes it less susceptible to fungal diseases like botrytis.
Also, despite its capacity to thrive in semi-arid conditions, Parellada allows for a sharp profile and green apple acidity, refraining from moving towards intense stone-fruit, alcohol or phenolics when in the right hands and cultivated in relatively cool meso-climates. Among a select few winemakers throughout the Costers del Segre and Cariñena regions, Parellada wines may also be given further palate weight with time on skins.
However around the world, Parellada is renown mostly for its role as the most complex of the 3 traditional grape varietals used to craft Cava, alongside Macabeo and Xarel•lo.