Viura is widely grown in the Rioja region of northeastern Spain, the Cava producing areas south of Barcelona (where it is known as Macabeu), and the Languedoc-Roussillon region of France. The grape is mostly used to make mildly acidic and young white wines primarily suitable for early consumption or blending with other varieties, both red and white. It is often the main grape of white Rioja and is sometimes blended in small amounts with Tempranillo and red Garnacha, both in un-oaked and oaked versions. It was introduced in Rioja after the phylloxera epidemic, where it largely replaced Malvasia and Garnacha blanca, partially because of the ability of its wines to better withstand oxidation. Some producers of white Rioja make superior wines (Reserva and Gran Reserva) subjected to extended ageing that can span decades, resulting in a highly distinctive and aromatic wine.
Macabeo is traditionally blended with Xarel·lo and Parellada to make a sparkling Cava, the best-known sparkling wine of Spain.