Sparkling & Dessert TWP Practice Test

Macabeo (also known as Viura) is the backbone of most Cava blends. Its natural high acidity and neutral, fruity profile create base wines that stay fresh through the long aging and the secondary fermentation in the bottle. Because of this, it is typically the largest share of the traditional trio used in Cava, with Xarel·lo contributing structure and Parellada lending finesse; Chardonnay is used by some producers to add certain style or international appeal, but it isn’t the primary grape.