The Macabeo grape, also known as Viura in certain regions, is a white wine variety that has its origins in Spain. Primarily cultivated in the vineyards of Rioja and Catalonia, this grape forms the backbone of many of Spanish white wines such as Cava, which is a sparkling wine akin to the French Champagne or Prosecco from Italy. The name ‘Macabeo’ is traditionally used in Catalonia, where it contributes to the unique blend of Cava together with Parellada and Xarel·lo grapes.
This versatile grape is known for its hardiness, as it can comfortably withstand harsh weather conditions. It usually ripens later in the season, which allows it to preserve the high level of acidity that is essential for producing sparkling wines. Moreover, the Macabeo grape carries a subtle floral aroma that translates smoothly into the wine, complemented by hints of green apples and honey. In terms of colour, the Macabeo-based wines usually possess a clear, pale yellow hue.
In itself, the white wines made from these grapes exhibit a light body with moderate acidity, making them ideal for light seafood dishes or as a pleasant aperitif. Historically, due to its relatively neutral character and high yields, Macabeo was often blended with other varieties or used in the production of brandy. However, in recent years, winemakers have started to acknowledge Macabeo’s potential in producing varietal wines, resulting in wines with a rich character and concentration while retaining their crisp freshness.
Furthermore, winemakers are also experimenting with the aging process of Macabeo wines, using oak barrels to grant the wine an additional element of complexity and a fuller body. The adapting and evolving usage of the Macabeo grape accentuates its versatility and ensures its continued presence in the Spanish viticulture.
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