Macabeo

Macabeo (also known as Viura in Spain) is a white grape variety grown in various wine regions across Europe and South America. It is known for its versatility, producing wines with a wide range of aromas, tastes, and styles.

Macabeo is a light-skinned grape variety that produces medium to light-bodied white wines with a pale yellow or straw colour. On the nose, the wines have delicate floral and citrus aromas, with flavours of lemon, peach and green apple. The taste profile is light and fresh, with a good medium acidity.

Macabeo is widely grown in Spain, especially in the Rioja region, where it is the principal grape variety in the white wines of the region. It is also grown in other regions of Spain, including Catalunya, Navarra, and Valencia. Outside of Spain, it is also grown in France and South America. Macabeo is a relatively high-yielding variety, with medium sized, compact clusters. It is relatively susceptible to botrytis and bunch rot. In the winery, it is usually vinified on its own, which allows its natural aromas and flavours to shine through. It can also be used in blends as in Rioja blanco, where it is blended with other white varieties such as Malvasia and Garnacha Blanca. Macabeo wines from Spain are typically medium-bodied and fresh, with good acidity and aromas of citrus, flowers and green apples. In the Rioja region, the wines are typically fermented and aged in oak barrels, resulting in richer, more complex wines with a creamy texture and notes of spice. In other regions, Macabeo is often vinified in stainless steel tanks, resulting in lighter, fresher wines. Macabeo is a versatile variety that can be enjoyed with a wide range of dishes. In Spain, it is often served with seafood and fish dishes, as well as white meats. It is also well-suited to vegetables and lighter dishes.

Macabeo is one of the main grape varieties used in the production of Cava, the famous sparkling wine of Spain.

It is usually blended with other varieties such as Xarel-lo and Parellada.