Viura, or Macabeo as it’s also known, is the most important grape in Northern Spain. It’s most notably grown in Rioja and it’s also the primary blending grape in Cava.  So let’s take a closer look at this versatile grape. 

About the wines

In the wrong hands, Viura can be neutral, green and taste distinctly of bitter almonds. However at lower yields, and often when it is picked early, retaining its delicate acidity, it can work incredibly well in barrel and can take exposure to oxygen, developing flavours of dried fruit and marzipan. 

Viura can produce wines that are light and aromatic when fermented in inert vessels, through to richer weighty expressions, it can even make wines that age well. It can also be blended to produce Cava, making it highly versatile.

 

Notable regions

Rioja is Viura’s most important wine region, but it is also widely grown in Catalunya, Castilla La Mancha, Aragon and Valencia. 

Outside of Spain, Macabeo is also grown in the South of France, most notably in Roussillon. 

Try with

Young fresh Macabeo is delicious with Vietnamese or Thai food. Richer barrel aged Viura goes well with roasted meats, grilled chicken and pork. 

A few of our favourites to explore

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