Macabeo (Viura in Spain) thrives in Sardinia’s Sulcis region, yielding fresh white wines with yellow apple, hawthorn, and star anise aromas. Used in oxidative blends, it develops dried fruit and honey notes. Fun fact: historically used to balance acidity in robust Sardinian wines. Pair with fregola pasta with clams, mullet bottarga, or myrtle-infused potatoes. Charmat method sparkling versions pair beautifully with fried seadas pastries.
Our Wines Produced from Macabeo
