The Vite ad Ovest farm , owned by the Puleo and Angileri families, extends between 0 and 200 metres above sea level, in the western part of Sicily, with its vineyards located in the municipalities of Marsala and Mazara del Vallo , between the two sides of the westernmost tip of Sicily, between the Mediterranean and the Tyrrhenian Sea.

In 2013 Vincenzo Angileri decided to join his centuries-old vineyards to those of his uncle, obtaining a total vineyard area of ​​just over 5 hectares divided into 6 parcels. Supported by his wife Giusi who helps and supports him, he resumed the centuries-old work that the family conducted until the early 80s.
Here the soils are predominantly clayey and medium textured. The cultivation method used is almost exclusively sapling, with very low yields per hectare and high density.

No synthetic treatments are used in the vineyard, and the only use is sulphur and, sporadically, copper.
The Grillo, Catarratto, Nerello Mascalese and Nero d'Avola grapes are hand-picked in 18 kg crates and taken to the cellar where they are crushed and destemmed. Maceration on the skins lasts from ten to fifteen days for the white grapes and from fifteen to thirty days for the black grapes, before moving on to pressing using the traditional hydraulic press.

Fermentations occur spontaneously in small stainless steel vats thanks to indigenous yeasts only, after which the wine is transferred to small barrels and steel vats for whites and to large barrels for reds, until the natural development of malolactic fermentation. A maturation on the noble lees follows for at least a year until bottling. No filtration or clarification is carried out.

The choice in the cellar is to work mainly on the grape varieties, obtaining wines rich in facets: marine, savoury, very fresh, expressions of the territory and witnesses of each single vintage.

The Vite ad Ovest farm , owned by the Puleo and Angileri families, extends between 0 and 200 metres above sea level, in the western part of Sicily, with its vineyards located in the municipalities of Marsala and Mazara del Vallo , between the two sides of the westernmost tip of Sicily, between the Mediterranean and the Tyrrhenian Sea.

In 2013 Vincenzo Angileri decided to join his centuries-old vineyards to those of his uncle, obtaining a total vineyard area of ​​just over 5 hectares divided into 6 parcels. Supported by his wife Giusi who helps and supports him, he resumed the centuries-old work that the family conducted until the early 80s.
Here the soils are predominantly clayey and medium textured. The cultivation method used is almost exclusively sapling, with very low yields per hectare and high density.

No synthetic treatments are used in the vineyard, and the only use is sulphur and, sporadically, copper.
The Grillo, Catarratto, Nerello Mascalese and Nero d'Avola grapes are hand-picked in 18 kg crates and taken to the cellar where they are crushed and destemmed. Maceration on the skins lasts from ten to fifteen days for the white grapes and from fifteen to thirty days for the black grapes, before moving on to pressing using the traditional hydraulic press.

Fermentations occur spontaneously in small stainless steel vats thanks to indigenous yeasts only, after which the wine is transferred to small barrels and steel vats for whites and to large barrels for reds, until the natural development of malolactic fermentation. A maturation on the noble lees follows for at least a year until bottling. No filtration or clarification is carried out.

The choice in the cellar is to work mainly on the grape varieties, obtaining wines rich in facets: marine, savoury, very fresh, expressions of the territory and witnesses of each single vintage.