The grape variety Macabeu

Macabeu, also known as Macabeo in Spain, is a versatile white grape variety renowned for its refined aromatic profile and balanced palate. The nose typically reveals delicate floral notes, green apple, pear, and subtle hints of citrus, occasionally complemented by underlying herbal and almond nuances. On the palate, Macabeu often displays a lively freshness, medium body, and crisp acidity, culminating in a clean, slightly saline finish.

This varietal is predominantly cultivated in northeastern Spain—in particular, Catalonia and Rioja—as well as the Roussillon and Languedoc regions in southern France. In Spain, it plays a pivotal role in the production of Cava, the country’s prestigious sparkling wine, while in France, it is a constituent of several traditional blends, notably in white wines from the Côtes du Roussillon and Corbières.

Macabeu is crafted into a variety of wine styles, from youthful, unoaked whites to more complex, barrel-fermented expressions with creamy textures. It excels as an aperitif and pairs harmoniously with a wide array of dishes, such as fresh seafood, light salads, paella, grilled vegetables, and soft cheeses, where its freshness brightens and enhances each flavour.