Comprised of Malvasia, Trebbiano and Vermentino, this is a new cuvèe for Altura, from adjacent, southwest-facing vines planted in sand and rock. Whole-cluster bunches are foot-trodden and after a two weeks of maceration, grapes go through a torchio press, and are fermented and aged in stainless steel. Citrus bursts, apricot, and grapefruit pith nuzzle up against fine, precise tannins. A wash of sea spray finishes things on a clean but savory note.