The Macabeo grape variety is locally known as Viura. Vines have been cultivated in the village of Paniza, located between Madrid and Barcelona, for over 2,000 years. The cellar has all the modern facilities to produce this fresh, youthful wine, characterized by a very pleasant nose of apple, tropical fruit, and citrus.
The beginning of Paniza winery
The community project Nuestra Señora del Águila was founded in 1953 by the first winegrowers. This would later evolve into Bodegas Paniza. In 1982, they were able to sell wine independently for the first time thanks to the purchase of a bottling machine. In 1996, a modern winery was built. Around 2010, production was fully adapted to modern standards, giving Bodegas Paniza internationally competitive production capacity. In 2015, the company was so successful that it was able to build an ultra-modern, architecturally interesting main building.
The Paniza Viura winemaking process begins with destemming the grapes. The grapes are then lightly macerated for five hours at a controlled temperature of 12 degrees Celsius. After maceration, the wine is fermented at a controlled temperature of 18 degrees Celsius. Once fermentation is complete, the wine undergoes various racking and fining treatments, stabilization, and filtration to remove impurities. Finally, the wine is bottled and ready to be enjoyed.
What does Paniza Viura taste like?
Paniza Viura has a crystal-clear greenish-yellow color in the glass. The aroma is intense, reminiscent of pineapple and flowers. Upon tasting, the wine is light-bodied with a delightfully refreshing finish. Fruit flavors such as peach and apricot emerge, creating a fruity and pleasant palate. Overall, Paniza Viura is a fresh and light wine with fruity aromas and flavors.
2022
