Macabeo (Viura)

Overview

In the vineyard, Viura (also known as Macabeo) has a natural high vigour, which it is essential to control for quality winemaking. In its purest form, without oak or lees ageing, and when harvested early, Viura can be fresh, floral, and aromatic, and have very good acidity. But Viura’s most well-known expression is as a main component of a white Rioja blend, and aged in oak, on the lees, for a period of time, in which case it’s expression becomes more honeyed, nutty, and voluptuous. 

Viura’s heartland is the Rioja vineyards – where Viura is the most planted white grape variety – and Penedes for cava production. In cava, Viura is known under the name ‘Macabeo’ and is blended with Parellada and Xarel-lo; Macabeo contributes acidity and structure to the blend. Also found rather widely planted in France’s Languedoc where it is also known under the name ‘Macabeo’

Typical Blends and Winemaking 

Viura / Macabeo can be both varietal and blended. In terms of fine wine, Viura is mostly blended, for example in Rioja which allows up to 49% Chardonnay, Sauvignon Blanc, Garnacha Blanca, and Malvasia.

Barrel ageing is common in Rioja and gives texture and a degree of structure to the wine. More modern styles of Rioja see more inert vessels and shorter time in wood, which results in more fresh and fruity styles.

• Viura / Macabeo (100%)

Typical aromas and flavours

Honey dew, nutty, lime peel, flowers, orchard fruit. 

Food matching                      

Young and crisp styles of Viura, are great with Asian cuisines, in which case Viura’s crisp acidity has a lovely mouth-cleansing effect. Other great partners for young Viura include steamed white fish, shellfish, prawns, salads, and gazpacho style soups. Richer and aged styles of Viura will complement grilled and roast white meat, including chicken, pork, and turkey, rabbit, but also fillets of fish in creamy sauces. 

Paella, along with a variety of risotto and pasta dishes also works, as does sheep’s milk cheese.