Parellada is a grape variety primarily used in the production of Cava, Spain's most famous sparkling wine. It is native to Catalonia, where it makes up a large portion of the annual harvest. Parellada brings flavors of blossom and green apple to the wine, complementing the honeyed and grapefruit notes of Macabeo and earthy flavors of Xarel-lo. It performs best at high altitudes where the cool temperatures help retain acidity and the longer growing season allows for full aromatic development. A small amount of Parellada is also used in still wines, mostly blended with Sauvignon Blanc and Chardonnay.