The vineyards of this Chardonnay are located in the southern part of Trentino, on the hills of the right bank of the Adige River. Vines are trained according to “pergola (trellised vine) Trentina semplice”. The planting density is 3.500 – 4.000/Hectares. All grapes are hand harvested. The wine color is straw-yellow with golden hues. The bouquet is rich and fruity, with hints of ripe apples, wild flowers, apricot and honey. Round deep and well-balanced on the palate. Serving temperature 50-54°F
Our roots date back to the year 1908, thanks to the foresight of the founder don Giovanni Battista Panizza, who was able to identify a cooperation “the means through which the small efforts of many can gather together and result into a big strength for everyone”. Every single Associate from ordinary farmer achieved to become a small entrepreneur, confident of being part of an efficient and dynamic company able to foresee and interpret the future.
“VI“ is the beginning of the Italian words “viticoltori, vite, vino e vita” (vine growers, grapevine, wine and life). “VALLIS” underlines the strong bond with the Latinity and with the roots of oenological culture of this valley: our trademark contains the history of our passionate bond to the work in the vineyards and wine cellar, a coherent expression of our own territory. Dating back to the year 1908, Vivallis continues to express the strength of her roots, by means of harvesting and processing grapes from over 700 hectares of vineyards, situated in highly opposite zones and expertly cultivated by 730 society members guided by a technical team of agronomists and oenologists. The production aim is enthused with a passion for tradition; to enclose in our wines both culture and history, and through the measured use of advanced technology, offer the most modern contents; with the intention to remain the true and dynamic expression of Vallagarina’s territory.
Since September 2004 the company maintains and employs a management of quality systems pursuant to norm UNI EN ISO 9001:2000 for winemaking, manufacturing, bottling and selling. Vivallis is the first company to meet these high quality standards in Trentino.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
After a couple years (and learning a lot from this community) I finally got on the Lab Rat list and have now been given my first opportunity to rat! I had gotten used to Casemates happy packs arriving on Fridays, so what I thought was an early case of Tannat was an extra delightful surprise.
Admittedly in this home we lean heavily red in the wine department, but hopefully can provide some value in a review. I read on the label the serving temp was 50-53° so before opening I left the bottle on the back patio in the chilly late day (it happened to be about that cool out) while we pan seared trout inside.
Opening up and pouring, I could pick up a little citrus fruit – it did not really remind me of past whites I’ve encountered. We sometimes cook with (pretty generic) Sauvignon Blanc or Pinot Grigio which I believe are usually on the dry side, but I only had memory of tastes to compare. With a few sips the citrus was there, and I think I detected apple, maybe a little fig? Interesting. Not at all overly sweet, not too dry – pretty mild and easily drinkable, which I cannot recall from past Chardonnays. I’ve certainly never had one aged as long that I know of, and I do enjoy wines with a few years. “Citrusy,” “bright,” and “crisp” were my partner’s notes. So seems like a good sign!
Following up another glass with dinner seemed an appropriate pairing with our fish as far as I felt. Day 2 wasn’t much different that I could detect. All in all while I honestly personally prefer a red, I would think if I still enjoyed this one there must be some considerable quality here.
It’s probably worth noting that after finding out chardonnays can be described as buttery and oaky (which is likely something that’s turned me off to it), that this didn’t seem to have that – and that this can be considered more of a traditional style…
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Cantina Vivallis Italian Chardonnay - $25 = 22.72%
Winemaker: Mauro Baldessar
Winemaking: Carefully vinified using the white wine method with temperature-controlled fermentation.
The wine is left to develop in stainless steel
tanks before being stabilised and bottled.
Vintage 2015 has been characterized by a
very dry and unusually warm summer season. To keep the highest standard of quality
of the white grapes, the harvest in the Vallagarina territory was quite anticipated. This
has allowed the grapes to maintain the desired sugar level with a great balance of acidity in order to preserve the fresh, crisp and
fruity characters of the wines, despite this
climatic change of the ‘15 season.
Adding to @james rattage, he was kind enough to pass the bottle to me on day three. I too, am not a huge white wine drinker, but have been trying to expand my circle of comfort.
I admit, I typically drink whites warmer than fridge temp as the flavors always seem too muted when really cold. That may be completely wrong, but I feel like I am able to better taste the flavors.
Straight out of the fridge, I smelled citrus but scents were muted. Same with the flavor profile. Approx 20 minutes of rest, the apple came through and what I tasted was light and refreshing. My first thought was this could be a replacement for water on a hot day and really cause some damage. I sensed no real sweetness and the wine went well with baked chicken and shrimp. I tasted no butter or oak. For day three, this held up well but I did not have the benefit of day one or two, and my white wine knowledge is admittedly lacking.
On a comparison note, the Ped Chardonnay seemed slightly sweeter and heavier (my mother-in-law enjoys Chardonnay so I purchase for her and feel like I have to partake in at least a glass for science).
I think this is an easy drinker for those who are not fans of butter or oaky Chardonnays, but want something light and refreshing without having to feel like they are making a big decision on a wine for the night or just want something as they sit outside and enjoy the sunshine.
@chefjess drinking white wine at warmer than fridge temp is completely right! You typically don’t want to drink any wine at fridge temp IMO (and I think almost everyone here would agree).
Well, 6 years-after-vintage Chardonnay from Europe is certainly a winning Casemates pattern we’ve seen before. Solid Chard from Europe was forgotten in some distributor’s warehouse, and when found, considered ‘too old’ for white wine. And they just want to unload it, even though it tastes absolutely fine. Is this what happened, @winedavid49?
I can’t find anything about this wine anywhere. Almost like they decided one year to ship over a pallet, but then changed their mind.
It’s too bad I have still a ton of chard from buying multiple cases for my wedding a couple years back - this is right up my alley. Love stainless steel chards - terribly painful when they go through heavy malolactic and oak treatment - blech.
Well Dang…I’m a sucker for Italian Chards…nice and clean, crisp, off-dry and not buttery or oaky. This will be the third case of whites I’ve purchased in the last few weeks…and I’m primarily a red drinker. Good thing Spring is here and Summer is right around the corner. Let the day drinking begin!
Oh snap! An Italian Chardonnay DOC??? That looks like a good deal to me. Too bad I’m not much of a Chardonnay drinker. Italian DOC wines are some of the most stringent standards. I wish we had something similar here to weed out the junk.
@cleluvswootwine
I really want to know the story behind this giphy. Looks like maybe he is quality control, watching an assembly/production line and something went off the rails? Love the big red panic button.
@chipgreen I actually sat here pondering the same thing…was there a goat in the track and they had to stop suddenly. Did he have a irritable bowel that needed immediate attention and had turn the autopilot on. Was the vehicle even moving and they were just filming a training video. We shall never know…
@Aegialeia I have had a handful of falanghinas in my time and from my experience I would say that the two grapes have some overlapping characteristics…both medium bodied, medium acidity, and relatively dry. Where they differ would be in the nose and palate. The nose of a traditional falanghina will most likely bring more floral and herbal notes along with tropical fruit especially of the orange variety, which it is know for…think orange peel, tangerine and candied fruit. Also, falanghina is usually a little lower in alcohol and often times a bit lighter bodied. It really depends on where it’s grown and which of the two varieties you’re tasting. It is usually used as a blending grape so I get excited when I find it one hundred percent in a bottle.
The last one I had was a few weeks ago, but it was a bottle I forgot about in the depths of my giant wine fridge. It was a 2015 Cían from Puglia and was well past its drinking window. A little flat yet still drinkable but completely different from when I purchased the case in 2017.
@durhamdawg I have an order from the 16th that hasn’t shipped yet either. Not sure if they’re getting delayed from the wineries or starting to prep for summer shipping.
@deadlyapp@durhamdawg I’ve got several orders that seem “held up”. I assume it’s the transition to summer shipping, where they send refrigerator trucks across the country with chunks or orders.
2015 Cantina Vivallis Chardonnay, Trentino D.O.C.
Tasting Notes
Specs
What’s Included
6-bottles:
Case:
Price Comparison
Not for sale online, $216/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Thursday, May 6 - Monday, May 10
Cantina Vivallis Italian Chardonnay
6 bottles for $54.99 $9.17/bottle + $1.33/bottle shipping
Case of 12 for $84.99 $7.08/bottle + $1/bottle shipping
2015 Cantina Vivallis Chardonnay
After a couple years (and learning a lot from this community) I finally got on the Lab Rat list and have now been given my first opportunity to rat! I had gotten used to Casemates happy packs arriving on Fridays, so what I thought was an early case of Tannat was an extra delightful surprise.
Admittedly in this home we lean heavily red in the wine department, but hopefully can provide some value in a review. I read on the label the serving temp was 50-53° so before opening I left the bottle on the back patio in the chilly late day (it happened to be about that cool out) while we pan seared trout inside.
Opening up and pouring, I could pick up a little citrus fruit – it did not really remind me of past whites I’ve encountered. We sometimes cook with (pretty generic) Sauvignon Blanc or Pinot Grigio which I believe are usually on the dry side, but I only had memory of tastes to compare. With a few sips the citrus was there, and I think I detected apple, maybe a little fig? Interesting. Not at all overly sweet, not too dry – pretty mild and easily drinkable, which I cannot recall from past Chardonnays. I’ve certainly never had one aged as long that I know of, and I do enjoy wines with a few years. “Citrusy,” “bright,” and “crisp” were my partner’s notes. So seems like a good sign!
Following up another glass with dinner seemed an appropriate pairing with our fish as far as I felt. Day 2 wasn’t much different that I could detect. All in all while I honestly personally prefer a red, I would think if I still enjoyed this one there must be some considerable quality here.
@james what would you pair it with, being a red drinker, that you may normally pair a red with?
@james Nice job on your intial “ratting”!
@bunnymasseuse I’m not much for pairing, but it seems to work well with seafood, creamy pasta, and probably cheeses
It’s probably worth noting that after finding out chardonnays can be described as buttery and oaky (which is likely something that’s turned me off to it), that this didn’t seem to have that – and that this can be considered more of a traditional style…
@james thank you for this note! We don’t like buttery or oaky Chardonnay’s in this house.
@james Thank you for the informative report.
@WCCWineGirl My pleasure!
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2015 Cantina Vivallis Italian Chardonnay - $25 = 22.72%
A few other notes from the producer :
Winemaker: Mauro Baldessar
Winemaking: Carefully vinified using the white wine method with temperature-controlled fermentation.
The wine is left to develop in stainless steel
tanks before being stabilised and bottled.
Technical Information:
Total Acidity: 6.2 g/l
Residual Sugar: Dry
Alcohol: 12.5%
Vintage 2015 has been characterized by a
very dry and unusually warm summer season. To keep the highest standard of quality
of the white grapes, the harvest in the Vallagarina territory was quite anticipated. This
has allowed the grapes to maintain the desired sugar level with a great balance of acidity in order to preserve the fresh, crisp and
fruity characters of the wines, despite this
climatic change of the ‘15 season.
fwiw
@kaolis
say what? exactly is this…
@rjquillin I read that a couple times and wondered as well. Thinking maybe a translation issue?? Or some method known only to Trentinoians??
@kaolis thank you! I appreciate when you post these.
Adding to @james rattage, he was kind enough to pass the bottle to me on day three. I too, am not a huge white wine drinker, but have been trying to expand my circle of comfort.
I admit, I typically drink whites warmer than fridge temp as the flavors always seem too muted when really cold. That may be completely wrong, but I feel like I am able to better taste the flavors.
Straight out of the fridge, I smelled citrus but scents were muted. Same with the flavor profile. Approx 20 minutes of rest, the apple came through and what I tasted was light and refreshing. My first thought was this could be a replacement for water on a hot day and really cause some damage. I sensed no real sweetness and the wine went well with baked chicken and shrimp. I tasted no butter or oak. For day three, this held up well but I did not have the benefit of day one or two, and my white wine knowledge is admittedly lacking.
On a comparison note, the Ped Chardonnay seemed slightly sweeter and heavier (my mother-in-law enjoys Chardonnay so I purchase for her and feel like I have to partake in at least a glass for science).
I think this is an easy drinker for those who are not fans of butter or oaky Chardonnays, but want something light and refreshing without having to feel like they are making a big decision on a wine for the night or just want something as they sit outside and enjoy the sunshine.
@chefjess drinking white wine at warmer than fridge temp is completely right! You typically don’t want to drink any wine at fridge temp IMO (and I think almost everyone here would agree).
@chefjess @TimW I like most sauv blanc and vino verdes nice and cold
@chefjess Thank you for the review.
Well, 6 years-after-vintage Chardonnay from Europe is certainly a winning Casemates pattern we’ve seen before. Solid Chard from Europe was forgotten in some distributor’s warehouse, and when found, considered ‘too old’ for white wine. And they just want to unload it, even though it tastes absolutely fine. Is this what happened, @winedavid49?
I can’t find anything about this wine anywhere. Almost like they decided one year to ship over a pallet, but then changed their mind.
@wardad Cantina Vivallis is latin for spicy taco.
@wardad One Vines Wine is the seller, they seem to come up with a few of these
@wardad Maybe they just found it in a container ship on the Suez canal…?
@KNmeh7 you funny guy!
Can anyone comment on how this compares to Poundstone chard?
It’s too bad I have still a ton of chard from buying multiple cases for my wedding a couple years back - this is right up my alley. Love stainless steel chards - terribly painful when they go through heavy malolactic and oak treatment - blech.
Well Dang…I’m a sucker for Italian Chards…nice and clean, crisp, off-dry and not buttery or oaky. This will be the third case of whites I’ve purchased in the last few weeks…and I’m primarily a red drinker.
Good thing Spring is here and Summer is right around the corner. 
Let the day drinking begin!
locked woozy plot
Oh snap! An Italian Chardonnay DOC???
That looks like a good deal to me. Too bad I’m not much of a Chardonnay drinker. Italian DOC wines are some of the most stringent standards. I wish we had something similar here to weed out the junk. 
/giphy picky-abandoned-rooster
@cleluvswootwine
I really want to know the story behind this giphy. Looks like maybe he is quality control, watching an assembly/production line and something went off the rails? Love the big red panic button.
@chipgreen @cleluvswootwine that’s the pilot house on the Ever Given
@cleluvswootwine @ttboy23
anyway 'cuz I like you. 
I think pmarin already cornered the Suez Canal container ship joke market but I’ma give you a
@chipgreen I actually sat here pondering the same thing…was there a goat in the track and they had to stop suddenly. Did he have a irritable bowel that needed immediate attention and had turn the autopilot on. Was the vehicle even moving and they were just filming a training video. We shall never know…
@chipgreen now I feel special
Does anyone know how this might compare to a falanghina?
@Aegialeia I have had a handful of falanghinas in my time and from my experience I would say that the two grapes have some overlapping characteristics…both medium bodied, medium acidity, and relatively dry. Where they differ would be in the nose and palate. The nose of a traditional falanghina will most likely bring more floral and herbal notes along with tropical fruit especially of the orange variety, which it is know for…think orange peel, tangerine and candied fruit. Also, falanghina is usually a little lower in alcohol and often times a bit lighter bodied. It really depends on where it’s grown and which of the two varieties you’re tasting. It is usually used as a blending grape so I get excited when I find it one hundred percent in a bottle.
The last one I had was a few weeks ago, but it was a bottle I forgot about in the depths of my giant wine fridge. It was a 2015 Cían from Puglia and was well past its drinking window. A little flat yet still drinkable but completely different from when I purchased the case in 2017.
ordered mine on the 14th but still not shipped?
@durhamdawg I have an order from the 16th that hasn’t shipped yet either. Not sure if they’re getting delayed from the wineries or starting to prep for summer shipping.
@deadlyapp @durhamdawg I’ve got several orders that seem “held up”. I assume it’s the transition to summer shipping, where they send refrigerator trucks across the country with chunks or orders.