Classic aromas of Parellada are Lemon, Grapefruit, Yellow Nectarine and Yellow Peaches
Parellada has been known in the north east of Spain since the early 14th century where it has made legendary whites appreciated highly by royalty. Initially it was grown exclusively for dry white wines in the region of Aragon but from around the 16th century it has been planted in the region of Catalunya where it has been made into sparkling wines under the region of Cava. Nowadays around 95% of Spain's total vineyard hectarage of Parellada is in Catalunya for Cava production.
Parellada is the most important grape variety featured in the Cava trio alongside of Macabeo and Xarel-lo. It is important due to the acidity that it lends the resulting wines where the other two add aromatics and body, respectively. That isn't to say that Parellada isn't aromatic. Parellada produces wines that are fruity, light and crisp with fresh citrus aromas of lemon, grapefruit and tangelo. When particularly ripe it gives nectarine and peach notes as well.