‘Experiencia Parellada’

Parellada, Catalonia, Spain

A salty and crisp refresher for the over-worked palate. Beginning in 2011, Albert Canela and Mariona Vendrell work in Conca de Barberà, in the province of Tarragona and farm organically, while also sourcing grapes from a network of nearby experienced growers. FUN FACT! They were one of the first producers to make a still parellada! Traditionally one of the main grapes for Cava, here 40-60 year-old bush trained Parellada grows in calcareous clay. This full experience is brought to you by a combo of 50% of the grapes being macerated for 21 days, while the other 50% were directly pressed and given 12 hours on skins before fermentation, then the two are blended together for a textural masterpiece. Peaches, apples and apricots steal the show, flashy florals, fennel, runny honey, orange peel & an undeniable mineral strength. Enjoy with fried chicken, slaw and fries.