Macabeu

Macabeu is a white grape variety widely grown in Catalonia, Spain, where it is one of the principal components in Cava, the region’s traditional sparkling wine. It is also cultivated in other parts of Spain and in southern France, where it is known as Macabeu or Maccabeu. The variety is commonly used in blends to add acidity and structure, though it can also be vinified on its own in cooler climates.

Viticulture and style: Macabeu vines mature to medium-late ripening and tend to produce wines with high natural acidity and moderate alcohol. Flavors are typically citrusy and green-fruited, with notes of green apple, lemon zest, and sometimes floral or almond elements, depending on terroir and winemaking. In Cava, Macabeu contributes freshness, balance, and aging potential, helping to harmonize the riper Xarel-lo and the more aromatic Parellada.

Regions and usage: In Spain, Macabeu is common in Penedès and other Catalan areas, where it is used for sparkling wine as well as still whites. In France, it appears in the Roussillon and Languedoc as a base for blends or, less commonly, as a varietal wine. It is valued for its acidity and versatility rather than for highly distinctive varietal character.

Synonyms: Macabeo, Viura, and Maccabeu. The name varies by region and language.