Macabeo

The Macabeo is a white grape variety native to Spain north-eastern, today widely grown in several Spanish regions and in the south of France. It is an extremely versatile, able to give rise to young, fresh, floral wines, but also to complex, long-lived wines, especially if aged in wood or on the lees. It is one of the three key grape varieties in the traditional blends for Cava, the Spanish traditional method sparkling wine.

Within the Rioja, where it is known as Viura, is used to produce dry whites, but also richer, more complex versions that evolve beautifully over time.

Characteristics of the Macabeo / Viura Grape Variety

Origin:

• Probably from the area of theAragon or of the Catalonia, today also widely grown in the Rioja and in the Penedès.

Climate and soil:

• It adapts well to climates dry Mediterranean, tolerates drought and high temperatures.
• It prefers soils limestone, clay or sandy, which help to preserve its freshness and finesse.

Sensory Profile

Colour:

• Straw yellow with greenish highlights in the young wines.
• Golden yellow in the aged or mature versions.

Aromas:

• Fruity: Green apple, pear, white peach, apricot.
• Floral: White flowers, camomile.
• Citrussy: Citron, lemon zest.
• Development: Honey, dried fruit and nuts, vanilla, beeswax, smoky notes.

Palate:

• Fresh and savoury in young wines, with moderate acidity.
• Full and round in aged wines, with a persistent finish.
• Creamy and complex in versions fermented in barrique or on the lees.

Styles of Macabeo-Based Wine

Young White Wines: Fresh, light, fruity.
Wines Fermented or Aged in Wood: Structured, long-lived, with great personality.
Traditional method sparkling wines (Cava): Elegant, with fine bubbles and aromas of yeast and citrus.
Mature Wines (Viura in Rioja): Deep, oxidative, almost “sherried” in the best traditional examples.

Main Growing Areas

Spain:

• Penedès: The main component of the Cava, along with Xarel·lo and Parellada.
• Rioja (as Viura): Still wines, young or aged in wood.
• Aragon, Navarra, Castilla-La Mancha: Table whites and regional blends.

France (Languedoc-Roussillon):

• Used in blends for IGP and AOC whites (e.g. Côtes Catalanes), and for vin doux naturels.

Food Pairings

Young Macabeo / Cava:

• Seafood, tapas, shellfish, sushi, summer salads.

Wood-aged Viura:

• Roast chicken, salt cod, mushroom risotto, white meat in sauce.

Cava Riserva / Gran Riserva:

• Aged cheeses, complex dishes, vegetable tempura.

Why Choose a Macabeo-Based Wine?

Versatile: from fresh and simple a structured and complex.
Perfect for those looking for food-friendly white wines.
Essential for the Spanish traditional method sparkling wines.
It can surprise you with its its development over time (especially as Viura in Rioja).