Viura

Viura is a white grape variety, pre-dominantly cultivated in Spain, particularly in the La Rioja region. It's renowned for being the key ingredient in most of the white wine produced in this area. This grape produces wines that are dry and fruity, with high acidity and medium body, lending them a refreshing, crisp taste that is often appreciated by wine enthusiasts.

Depending on the process of vinification, Viura wines can have a diverse flavour profile ranging from creamy, nutty, and vanilla notes to bright, citric aromas. Due to the grape's high acidity and natural resistance to oxidation, it is highly conducive to barrel ageing, which results in the richer toasted notes of aged Viura wines, a contrast to the young and juicy freshness found in the unaged versions.

The Viura grape, known also as Macabeo in certain Spanish regions, is notably used in the production of Cava, Spain’s famous sparkling wine, where it's blended with Xarello and Parellada. The grape contributes depth along with its unique fruitiness, contributing greatly to Cava's characteristic flavour.

The vine of the Viura grape is robust and vigorous, with a high resistance to disease, making it a relatively easy variety to cultivate. However, it tends to bloom late in the season, which makes it somewhat vulnerable to frosts, especially in cooler climates.

The popularity of Viura wines has fluctuated over time but it’s currently experiencing something of a renaissance, with a new generation of vine-growers and wine-makers championing the grape and its qualities. Modern wine-making techniques such as cold fermentation and temperature control have resulted in the production of fresh, aromatic wines that showcase the natural delicacy and complexity of the Viura grape. Whether enjoyed in its youthful zest or savoured after years of maturation, Viura wines are a unique and cherished contribution to the world of white wines.

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