Cruz de Piedra’s white is made entirely of Macabeo from very old bush-pruned vines. You may know the varietal from it’s monikers in the south of France (Macabeu or Maccabéo, often blended with Grenache Blanc) or Rioja (Viura). This is a nervy local grape, very expressive of terroir, that can show great range. As with many varietals, the best Macabeo grows on hillsides, as opposed to valley floors. Cruz de Piedra’s vineyards in this lesser-known region of Spain, southeast of Rioja, are perched at high altitude. Most of the winery’s vines are over 50 years old (many reaching 100), thanks to the enormous dedication of generations of wine-growing families in Calatayud.
The must is fermented in cool stainless steel tanks, resulting in a pale, straw yellow wine, and clean tropical fruit, pear, and citrus notes on the nose. On the palate, the wine is well-balanced, gentle, and fresh. Don’t overthink – just pair with seafood or tapas.