Viura

Viura, also known as Macabeo, is one of those quietly important white grapes that’s been doing solid work for centuries without making a big fuss about it. It’s thought to have originated in northeastern Spain, likely Catalonia, and today it’s most closely associated with Spain’s major white wine regions. The two names are used interchangeably, though “Viura” tends to show up more often in modern Spanish wine labels, while “Macabeo” is common in France and elsewhere.

Spain is still very much Viura’s home base, especially in Rioja, where it forms the backbone of many white wines, both fresh and oak-aged. It also shows up in places like Penedès and Costers del Segre. Beyond Spain, it’s grown in southern France—where it goes by Macabeu—and in smaller pockets of the New World, including Argentina. One reason it’s spread so widely is that the vine is adaptable and relatively easy to grow, handling warm climates well and ripening early, though it does need some attention when it comes to mildew.

In terms of wine style, Viura is usually light to medium-bodied with a clean, refreshing feel. Aromas tend to lean toward green apple, pear, citrus, and subtle floral notes, sometimes picking up herbal or mineral tones depending on where it’s grown and how it’s made. It naturally has good acidity, which gives the wines a crisp, lively character and makes them especially food-friendly.

Viura can be made in a range of styles. Stainless steel fermentation keeps things fresh and bright, while oak aging—especially in white Rioja—adds texture, spice, and surprising depth. While many bottles are meant to be enjoyed young, higher-quality examples can age beautifully, developing richer, nuttier flavors over time. All told, Viura is a versatile, dependable grape that rewards both careful winemaking and a little patience, even if it rarely shouts for attention.