Viura

Viura, also known as Macabeo, is a white grape variety widely grown in Spain and used in a range of wine styles. It is particularly associated with Rioja and Catalonia (notably the Penedès region for sparkling wines), and it is also cultivated in Navarra, Valencia, and parts of southern France where it is called Macabeu. In addition to its Spanish origins, the grape is a key component in the production of Cava, Spain’s traditional sparkling wine, where it often contributes freshness and acidity alongside other varieties.

In Rioja, Viura is the principal white grape and forms the base for many white Riojas. These wines can be produced for early consumption or aged in oak, sometimes labeled as crianza or reserva, contributing texture and nuanced toasty notes depending on winemaking choices. In sparkling wines like Cava, Viura provides bright acidity and a light body that supports the secondary fermentation process.

Viticulture and winemaking characteristics include its early to mid-season ripening and relatively high acidity. The grape tends to produce wines with clean, citrusy, and green-apple flavors when young, and the palate can show pear or floral notes. When aged, especially in oak, Viura-based wines can acquire more body and subtle oaky or nutty characteristics, though acidity generally remains a defining feature.

Food pairings for Viura wines range from seafood and shellfish to poultry, salads, and light risottos. The variety’s versatility and crisp profile make it a common choice for both sparkling and still white wines in its regions of origin.