Viura, also known as Macabeo, is one of the foundational white grapes of Rioja. While it is often associated with blends, when produced on its own it reveals a more structured and deliberate style of white wine.
In Rioja, Viura is not only about freshness. It is shaped by winemaking decisions, especially aging. Producers may use stainless steel, but many choose to age the wine in oak, which adds texture and depth without overwhelming the grape.
The result is a white that moves beyond simple citrus expression.
On the nose, it shows pear, apple, and subtle stone fruit. With time or light aging, notes of chamomile, almond, and dried herbs begin to appear. On the palate, the wine carries medium body with a rounded texture. Acidity remains present, but it is integrated rather than sharp.
This balance makes it adaptable at the table.
With pan con tomate, the wine aligns with the acidity of the tomato while the texture supports the olive oil. With burratina, it cuts through the cream while maintaining weight. With seafood, especially shellfish, it keeps clarity without becoming aggressive.
Viura works because it sits between freshness and structure.
If you are looking for a Rioja white wine in NYC, this is a more layered expression available at CARTA Wine Bar.
Available at CARTA Wine Bar, New York.
Wine Facts
- Producer: Plácet de Valtomelloso
- Region: Rioja
- Country: Spain
- Grape: Viura (Macabeo)
- Style: Dry white
Production
- Fermentation: Combination of stainless steel and oak depending on vintage
- Aging: Often aged on lees, with possible oak influence
- Profile: Pear, apple, chamomile, almond
- Acidity: Medium
- Body: Medium
- Location: Rioja, Spain
https://www.google.com/maps/place/La+Rioja,+Spain
