The Capolongo grape is an ancient indigenous variety from Lazio. It is a recently rediscovered grape, registered in the National Register of Wine Grape Varieties in 2010. Along with the Maturano, Lecinaro, Pampanaro, and Rosciola grape varieties, it was recovered thanks to a regional project aimed at revitalizing the clonal heritage in Lazio viticulture. The Capolongo grape has been cultivated since time immemorial in the Frusinate area, especially between the municipalities of Colle San Magno and Arce. Very little is known about this grape, and very few producers offer it. In fact, the production of Capolongo wine is mainly intended for family consumption, and there is no real commercial market for its wine. Normally, Capolongo is vinified in blends with other white grape varieties present in the rows.

Ampelographically, Capolongo is characterized by large, three- or five-lobed leaves, medium-sized, compact clusters, sometimes winged, with large, round berries with a pruinose, intense yellow skin. It is included in the IGT Frusinate. From a cultivation perspective, Capolongo is characterized by a moderately late budburst, allowing it to withstand spring frosts and chills without damage. It can adapt to various environmental conditions, growing well in both moderately compact soils and calcareous soils with skeletal presence, and most of the vines are on their own roots. In the past, Capolongo was trained using the “married to the elm” method, and even today, there are scattered vines trained to “testucchio,” a type of field maple (Acer campestre) used as a support for the vines. However, it is normally trained on a simple trellis in mixed cultivation, with traditional spur cordon pruning with a maximum of 12 buds. Its productivity is low, and it is moderately resistant to fungal diseases (powdery mildew and downy mildew). Vinified as a pure variety, Capolongo produces a deep straw-yellow wine with significant acidity and robust body, with a predominance of fruity over floral aromas.