Macabeo (Viura)

This variety is said to have originated in the Catalonia or Aragon regions of Spain and is used to make sparkling wine and dry and sweet white wine.

It is grown almost throughout Spain, where it is best known for its use in Cava, and in France it is found in Languedoc-Roussillon, where it is used especially for naturally sweet wines such as Rivesaltes and Morey.

The bunches are very large with broad, spreading shoulders. The berries are medium-sized and rounded with thick skin. They are golden yellow when fully ripe and very juicy.

The tree is vigorous and the branches grow quickly, but are prone to breaking in the wind. Because it produces an abundance of fruit, it requires short pruning and management in order to produce high-quality grapes.

It is grown in a wide range of areas, but does not do well in cool, moist soils, nor in soils that are too dry, and care must be taken, especially in rich soils, where there is an increased risk of powdery mildew and grey rot.

When used as a dry white wine, it has a light and fresh character, but a relatively modest aroma. When used as a sparkling wine, it is characterized by delicate bubbles and a gentle floral aroma, green apple, citrus and other nuances, and fruitiness.

The acidity and sweetness are well balanced, and it goes down smoothly and comfortably.

This refreshing and delicate sparkling wine, as well as a light and lively dry white wine, is perfect for toasting or as an aperitif. It also goes well with casual dishes such as Spanish pinchos and tapas, as well as squid, octopus, fried fish, and marinated fish. It also goes well with tomato dishes and grilled vegetables.