Pardillo is a Spanish white grape variety. In a 2000 survey this species declined with an area of ​​51,750 ha stocked rank 6 of the most used varieties of Spain. It is primarily used in the wine-growing regions of La Mancha, Albacete, Badajoz, Cuenca, Extremadura, Ribeira del Guadiana and Tierra de Baros. Was first described fully the variety of the ampelographers Candella and Hidalgo.

It is believed that Pardilla is related to the grape variety Albillo, but this is according to Pierre Galet very unlikely. In the literature Pardillo is often equated with the variety Pardina. However, this is a mistake, which is nourished by similar synonym names.

See also the article Viticulture in Spain and the list of grape varieties.

Ampelographic varietal characteristics

In the ampelography the habit is described as follows:

  • The shoot tip is open. She is hairy white wool. The shoot tip is white greenish colored with carmine approach. The young leaves are almost glabrous and greenish in color.
  • The medium-sized leaves are indented five lobes and deep. The petiole is lyrenförmig and closed. The blade is serrated blunt. The teeth are compared to other varieties medium to large.
  • The cone- shaped bunch is medium, shouldered and dichtbeerig. The roundish berries are small and yellowish in color. The flavor of the berries is neutral.

The moderately vigorous vine grew matures about 30 days after Chasselas and is thus regarded as late maturing.


The variety Pardillo is also known under the names Cayatano or Cayetano parda Hoja Vuelta, Marisancha, Marisancho, Pardilla Pardina ( not to be confused with the variety Pardina ) and Parino.