“Viteadovest” is paradigmatic of lives going by on Sicily’s extreme west edge, lives that are interlaced with the roots of our lush vineyards overlooking the horizon.
Our company is rooted into the story of a land that has seen its off-springs grow up amid vines as it originates from the merger of vineyards belonging to two families, the Puleo Portelli and the Angileri. The land is distributed on the territory of Marsala and Mazara del Vallo, namely five hectares subdivided into six grape growing parcels cultivated for over a century. Nearly all our vineyards are grown with the “alberello” (sapling) training system, with a low yield per hectare and according to traditional methods. We strive to respect the plant and what surrounds it as we are fully aware that great achievements are brought about by the harmony between mankind and environment.
We are committed to following the rhythm of nature and giving life to cultivation techniques with an eye to tradition and experimentation as well.
Our main tool, in the countryside, is observation: we are committed to favoring the pace of nature and to devising cultural techniques focused on tradition as well as experimentation. Earth means life and life is bound to prevail, hence our choice to preserve grass growth in winter and spring open to a broader range of essences and to carry out the green manuring just before summer.
We do not use chemicals for pest and parasite control as our intervention is limited to manual operations, hoeing and the use of sulfur or, when strictly necessary, copper. Since 2018, our entire cultivated surface is certified as organic. The estate consists of different land parcels whose reciprocal distance can be up to 15 km. which, according to us, represents a great wealth in terms of diversity and multifaceted expression of the same territory.
The harvest takes place when we can make the most of the grapes belonging to a specific vineyard and each vineyard is bound to give a unique wine. All grapes are hand harvested and placed into crates so as to reach the winery as intact as possible. Once at the winery, they are destemmed and the berries go into the tanks where, thanks to their own weight, begin to crush and to ferment spontaneously due to wild yeasts, which always differ in features, imparting richness and complexity to the end product. All musts undergo skin maceration, some for a few days and others for months. Pressing takes place in a vertical screw basket press. The wine ferments without any addition until the end of the malolactic fermentation. During the aging period, the wine always rests on its lees until it is bottled, without any fining or filtering.
