MacabeoSpain's sparkling star that shines in Cava and beyond

Macabeo (also known as Viura in Rioja) is one of Spain's most important white grape varieties, with roots stretching back centuries in Catalonia and beyond. This workhorse grape is the backbone of Cava, Spain's answer to Champagne, where it brings fresh acidity and delicate aromatics to the blend. While it plays well with others in sparkling wines, Macabeo also shines as a solo artist in still wines from regions like Rioja, Penedès, and Roussillon in southern France.

What makes Macabeo special is its versatility and resilience. It thrives in warm, dry climates and produces wines ranging from crisp and refreshing to rich and textured, depending on winemaking techniques. Modern winemakers are rediscovering its potential, creating everything from zippy, unoaked expressions to barrel-aged beauties with surprising depth and longevity.

Macabeo typically offers delicate aromas of white flowers, green apple, and citrus fruits like lemon and grapefruit. On the palate, expect a medium-bodied wine with refreshing acidity, flavors of stone fruits like peach and apricot, hints of almond, and sometimes a subtle herbal note. When barrel-aged, it develops richer notes of honey, vanilla, and toasted nuts while maintaining its characteristic freshness.

This food-friendly grape pairs beautifully with seafood dishes like grilled prawns or paella, light pasta with olive oil and garlic, fresh salads, and soft cheeses. Its bright acidity cuts through richer preparations, making it excellent with fried calamari or tempura vegetables. As Cava, it's perfect for celebrating any occasion or pairing with tapas.