Parraleta is a red grape variety, with its roots in Somontano, Spain.
The wines show medium-full body, medium tannin, medium-high acidity, dry and medium alcohol.
The tasting note runs to dark fruit, plum, cherry, floral, spice and earth.
It is planted most seriously in Somontano and Alentejo.
In the vineyard it is marked by early ripening, moderate vigour and a preference for warm.
On other labels it goes by Barriadorja, Bonifazino, Bonvedro and Carcajolo Nero.
At the table it suits cozido a portuguesa, wild boar ragu with pappardelle and pork belly rubbed with five spice.
The structure.
Where it grows.
Food pairings.
Also labelled.
Barriadorja, Bonifazino, Bonvedro, Carcajolo Nero, Olho Branco, Pau Ferro, Lambrusco de Alentejo, Parrell, Paraletta, Parreleta, Preto Joao Mendes, Salzenc, Tinta Caiada, Tinta Lameira, Tintorro, Torres de Algarve.
Bottles to look for.
- Adega Cooperativa de Borba Tinta Caiada, Vinho Regional Alentejano, Portugal
- Bodega Valdovinos Berda Parraleta, Somontano, Spain
- Cartuxa FEA's 60th Anniversary Tinta Caiada, Alentejo, Portugal
- Herdade dos Arrochais Tinta Caiada Reserva Bruto Natural Rose, Alentejo, Portugal
- Joao Portugal Ramos Tinta Caiada, Vinho Regional Alentejano, Portugal
- Joao Portugal Ramos Vinha do Lado Tinta Caiada, Alentejo, Portugal
Parraleta: common questions
01.What does Parraleta taste like?+
02.Where is Parraleta from?+
03.Where is Parraleta grown?+
04.What food pairs with Parraleta?+
05.What else is Parraleta called?+
Keep going: the A to Z grape index, or the wine regions of Spain.