he vineyards that yield the grapes from which this excellent Castelli wine is made are situated amid luxuriant forests of chestnut and lush meadows in the communal territories of Colonna, Montecompatri, Zagarolo and Roccapriora. The zone consists of virtually the final southern prominences of the hills of Tusculum.The wine is made primarily from Malvasia Bianca di Candia and Puntinata, with the addition of Trebbiano Toscano, Verde and Giallo and a maximum of 10 per cent of Bellone and Bonvino. Until the sixties, the Montecompatri Colonna grapes were vinified on the skins, as was the practice throughout the Castelli Romani. That means that the must was left in contact with the grape skins, the technique followed in making red wines. That maceration gave the wine a brilliant gold color and an extremely full body. The result was a wine with great impact on the palate but it was quite difficult to keep the wine. Initially, the wine was capable of arousing the enthusiasm of even the most finicky connoisseur but, a few days after the arrival of the full heat of summer, it would alter drastically.
Because of the necessity of offering a stable product that was capable of withstanding shipment over great distances without compromising sensory characteristics, the greater part of the producers decided to adopt vinification off the skins. The resultant loss of strength in the wine was more than compensated by increased finesse and a wider range of scents.
