Cruz de Piedra’s white is made entirely of Macabeo from very old bush-pruned vines. This varietal, also known from its monikers in the south of France as Macabeu or Maccabéo, is often blended with Grenache Blanc or Rioja (Viura). This is a nervy wine with high intensity fresh fruit aromas, along with white flowers. On the palate it is fresh, explosive with acidity. It’s a local grape grown on a 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 juice is fermented in cool stainless steel tanks, resulting in a pale, straw-yellow wine with tropical fruit, pear, and citrus notes on the nose. On the palate, the wine is well-balanced, gentle, and fresh, with a subtle flinty bass note. Don’t overthink – just pair with seafood or tapas, or enjoy as an aperitif.