Overview
Viura is one of Spain’s most widely planted white wine grapes and is known for producing fresh, balanced wines with citrus and subtle herbal notes. The wines can range from light and crisp to richer styles depending on how they are made. Viura is especially valued for its versatility and ability to produce both young and aged white wines.
Grape Origin
Viura originated in Spain, where it has been cultivated for centuries and is most closely associated with the Rioja region. The grape is also known as Macabeo and is widely used in Spanish white wines as well as in sparkling Cava. Today it remains one of Spain’s most important white grapes.
Flavor Profile
Lemon
Lime
Green apple
Pear
Almond
Fresh herbs
Honey
Mineral notes
Structure
Viura is known for its balanced acidity and fresh character.
Sweetness: Dry
Body: Light
Acidity: Medium
Alcohol (ABV): Medium — typically 11.5–13.5%
Where it Grows
Wine Styles
Rioja white wines often show citrus flavors and balanced acidity.
Cava production uses Viura as one of the key grapes in sparkling blends.
Oak-aged Rioja whites develop richer flavors of nuts, honey, and spice.
Food Pairing
Viura pairs well with a variety of seafood and Mediterranean-style dishes.
Seafood: shrimp, grilled squid, clams, mussels
Meats: grilled chicken, roasted lamb, pork, beef
Entrees: mushroom risotto, vermicelli noodles
Local Eats: patatas bravas, tapas, gazpacho
Fun Fact
Viura is known as Macabeo in many Spanish regions and is one of the main grapes used to produce Cava, Spain’s traditional sparkling wine.
