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“A Macabeo by any other name will smell as aromatic,” which is convenient as it has more names than Puff Daddy (aka Sean Combs, P. Diddy, Diddy, Puff, Puffy, Brother Love). You’ll notice that while entertaining guests at fancy Cava tastings, Macabeo will also respond to Macabeu, Maccabéo, Viura (if it’s hanging out in Rioja) and ‘Oi, Grapey!’

Macabeo is grown on either side of the Pyrenees but it is perhaps, most renowned for its role in Cava; along with Xarel-lo & Parellada. When harvested early, Macabeo will maintain its freshness displaying notes of green fruit and blossom, although when harvested later and oak fermented it will show more of a honeyed and nutty character. Neatly all our delicious Cavas, like the Torre Oria Reserva NV, will be made with some proportion of Macabeo although there is a growing trend to make Cava with international varietals Chardonnay and Pinot Noir.

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