Grape Macabeo

It is one of the most widespread varieties in Spain. It is believed that it comes from the Ebro basin, although there are experts who place its origins in the Valencia area.

 

This variety lives abundantly in the north of Spain. In Catalonia it is known as Macabeo, in La Rioja, Navarre and Aragonese lands such as Viura, in the Aragonese Somotano it is known as Alcanón.

 

It was involved in classic Rioja reds and gives its best face in aging whites. The wines currently obtained from this breed are fine, drier and more acidic, more resistant to oxidation and certainly aromatic. Basic variety of Cava, to which it provides body and apple-like aroma. In the Penedes region, Viura / Macabeo is the predominant variety used to make Cava. It is also the base grape for the production of the La Rioja whites.

 

It is also cultivated in many other Denominations (Alicante, Bullas, Calatayud, Cigales, Costers del Segre, Méntrida, Rueda, Utiel-Requena, Valdepenas, Penedes Conca de Barbera, etc.) predominant in the north of the Peninsula. Outside of Spain we find it in Algeria, California, France, Italy or Morocco.

 

It is a grape of great aromatic intensity and a structured palate with light astringent notes. Depending on the areas, the aromas can range from fruits (citrus) to minerals, understory, etc.

 

It is a vigorous vine, with an upright bearing, whose arms are easily torn under the action of the wind. It sprouts late, resists frost and droughts well, although it is sensitive to diseases. Provides high yields.

 

It is sensitive to mildew, powdery mildew, especially gray rot. Its cultivation on the plains is inadvisable, since it prefers well-sunny slopes. It has a small number of clusters but large. It is more productive than the red varieties and its fruit is sensitive to rot.

 

Its clusters are compact, very large (25 cms) and highly branched, pyramidal and winged.

 

The berries are medium-sized, spherical, golden yellow. Their skin is quite thick. In cool areas, it produces a pleasant, acidic must with a particular flavor.

 

Its wine is considered very suitable for aging in wood, which is a traditional way of making Rioja white wine. It produces light white wines, with relatively intense floral aromas.

 

The wines are of quality, pale straw-yellow with green tones; on the nose they are intense, with fruity aromas; on the palate they are smooth, fruity, elegant, balanced acid and slightly bitter. It has a low alcoholic wealth, which ranges between 9o and 10.5o.

 

This variety gives very good results for barrel fermentation and for making generous ones.

 

Called Alcanol, Alcanón, Blanca de Daroca, Charas Blanc, Forcalla, Gredelín, Lardot, Macabeo, Macabeo Alcanol, Macabeu, Maccabeu, Perpignan, Queue de Renard, Rossan, Viuna and Viura.