The vineyards of Altavia cover an area of about 5 hectares, perched 400 metres above sea level close to the Maritime Alps and sheltered from the cold northern winds. The growing method uses the alberello system of vine training, typically used in the cultivation of Rossese, a native grape variety that is particularly suited to calcareous and stony soil. Annual production is approximately 40,000 bottles of wine. Federico Curtaz is responsible for both the agronomic and winemaking sides of the business. Vinification occurs in steel and oak barrels; the grape varieties used are Rossese, Vermentino, Syrah, Carignano and Touriga, resulting in ruby red wines with purple highlights and an intense, delicate and distinctive bouquet. Altavia is also a rural guesthouse, with two recently restored stone cottages, surrounded by an olive grove and a swimming pool overlooking the hills near the sea.