Pardas works in Penedès, the historic wine region southwest of Barcelona where Mediterranean influences shape distinctive white and red varieties. The winery focuses on indigenous grapes that define Catalan viticulture: Xarel-lo, Sumoll, and Malvasia. Its Xarel-lo—a crisp, mineral-driven white central to the region—has drawn attention from Decanter, Wine Advocate, and Wine Enthusiast. The Collita Roja, built from Sumoll, and Blau Cru, made from Malvasia, round out a portfolio rooted in Penedès' native character. These wines reflect the region's cool nights and limestone soils, which encourage freshness and complexity in both white and darker-skinned varieties. Pardas' commitment to local grapes positions it within Penedès' broader effort to reclaim recognition for its own terroir rather than imported varietals.