Parellada is the finest of the traditional white varieties from Penedés, Catalonia, Spain. It produces aromatic and dry whites, with a moderate alcohol content, a fresh aroma and a delicate fruity acidity.
The parellada grape is also known as: Montonec, Montañesa, Verda Grossa, martorella, masià , montonega, montonero and montonet .
3- Characteristics of the paired grape
Very large size , with very marked shoulders, homogeneous berries.
Medium to high compactness .
Slender pendulum of medium length, with low lignification.
Medium size with spherical cross section and slightly elliptical in longitudinal section.
Thick skin of a very intense green color that keeps ripening.
Green pulp , consistent and quite juicy with a peculiar aroma.
4- Phenology of Parellada Strains
Early blooming and late maturation, with high vigor and production.
5- Characteristics of the plant and strains
- High production due to its vigor, high fertility and large bunch size.
- Difficulty in ripening.
- Very sensitive to mildew, powdery mildew and low sensitivity to botrytis.
- Sensitive to acid rot.
- High acidity.
6- Tasting of the Parellada Wines
- Bright and agile wines in the glass.
- Grayish tones that denote youth.
- Fruity notes of white fruit, highlighting the citrus.
- Floral notes.
- When it opens in the glass, the aromas increase and make it elegant.
- Balanced wine with a certain acidity that gives us freshness.
- The pear persists in the mouth after tasting it.
7- Wine pairing
- The serving temperature is cool between 8-10 degrees.
- We can accompany it with different rice dishes of vegetable or meat paellas, soft rice dishes.
- It pairs well with undercooked white meat and soft, creamy cheeses.
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