Parraleta (Caricagiola, Tinta Caiada)

Parraleta is known for its rustic charm and is often used to create traditional, rustic red wines that showcase the local terroir and winemaking traditions of Sardinia

Varietal Origin: Parraleta, also known as Caricagiola or Tinta Caiada, is a red grape variety that is indigenous to the Mediterranean basin of Europ - predominantly in Sardinia of Italy, Catalunya in Spain, and Portugal. It has a long history of cultivation in this region and is considered one of the rare & traditional grape varieties of the Mediterranean basin.

Typical Taste Profile: Pallaleta wines typically display a medium to full body with moderate acidity. They can exhibit aromas and flavors of red and black fruits such as raspberry, blackberry, and cherry, accompanied by herbal notes and hints of spices. The wines can be well-structured, with smooth tannins and a balanced overall profile.

Regional Styles: Parraleta is primarily used in the production of red wines in Sardinia, Italy. It is often blended with other local grape varieties to create traditional Sardinian red wines. 

Parraleta is mainly used as a blending grape in Somontano, adding complexity and character to the region's red wine blends. It is often blended with other local grape varieties like Moristel and Garnacha (Grenache), as well as international varieties such as Cabernet Sauvignon and Merlot. The addition of Parraleta can contribute freshness, structure, and an aromatic lift to the final blend.

In the Douro region of Portugal, Parraleta is mainly used as a blending grape in the production of Port wines. It adds depth, complexity, and structure to the blends, enhancing the overall character of the final fortified wines. Parraleta's contribution can be particularly valuable in the production of Vintage Ports and other high-quality Port styles.