White wine grapes hanging on a vine

Macabeo or Viura

What is Macabeo/Viura and where is it found?

Macabeo, or Viura as you’ll also see it referred to, is Spain’s fifth-most widely-planted grape. You’ll find it used in lots of Spain’s wine-growing regions (with the exception of Galicia), as well as a little further afield in Roussillon in southern France where it tends to be used in blends. In Catalunya, Macabeo is one of the three main grapes commonly used in Cava (blended with Xarel-lo and Parellada).

Within Rioja, Viura is pretty popular. In fact, it was one of the historic varieties which was first permitted when the DO was set up back in the 1920s. Winegrowers liked it because it was quite productive, and it still represents a little over 60% of all white varieties planted in Rioja and is an important part of the region’s exciting experimentation with new white wines.

Macabeo/Viura's main characteristics

Macabeo is a fairly adaptable grape variety, though it tends not to work so well in overly damp or dry climates. From a winemaker’s perspective, this grape has suffered from a bit of an image problem, being considered sometimes as a rather drab, non-aromatic grape. True it can have some nice orchard fruit flavours, but it has often been blended with other varieties to help perk it up a bit.

That said, for others, the grape’s neutrality can be a bonus. So for example, cava producers like it because it does well absorbing secondary flavours from lees contact while the wine is being made in the winery. And because in places like Rioja it’s been around for many decades, there are some lovely lower-yield, old vines that produce more complex flavours and work well with oak ageing.

What does Macabeo/Viura taste like?

When you’re tasting Macabeo/Viura, expect to find aromas of white fruit coupled with floral and sometimes aniseed notes. Macabeo/Viura wines tend to be fresh with good acidity and combine well with seafood, vegetable dishes or cheeses.

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