93pts Vinous (2022, 2023 not yet rated)
The 2022 Albario Tempus Vivendi Rosina, from Sanxenxo, Salns, Ras Baixas opens with aromas of apple, melon, pear, pine resin and herbal notes reminiscent of vermouth. It impresses with a broad and indulgent character, combining medium tension with a creamy palate that offers freshness and a light, flavorful finish. This wine stands out as distinctive and agile. Drinking Window: 2025 – 2032
– ByJoaqun HidalgoonMarch 2025

92+ pts The Wine Advocate
(2022, 2023 not yet rated
Drink Date: 2023 – 2027
The 2022 Tempus Vivendi is quite fresh. It feels fresher than the majority of 2022 whites, keeping a moderate 12.5% alcohol and very good freshness and acidity and the sea influence of the coastal vineyards that give it intense saline sensations.

Alberto Nanclares y Silvia Prieto had a catastrophic 2023 vintage, when they only got 3,300 kilos of grapes from their vineyards (they usually get around 18,000 kilos), as they had a massive mildew attack. Their normal production is around 50,000 bottles (they also buy grapes), but in 2023, it will be much less. After this, they decided to make some changes in their viticulture and also to restructure their portfolio a little, as they had up to 21 different wines!

I tasted mostly 2021 and 2022 in white and 2020 and 2021 in red. 2021 was challenging: It was cool with mildew, and they didn’t treat the vines. They had ripening problems, and the wines have low alcoholmany grapes were picked at 11% with more freshness. 2021 was not a harvest for reds. 2022 was warmer, with grapes that were a little riper and rounder wines. As for 2020, it was warm and dry, but they also had fungal attacks. It was better for reds. Published:Nov 16, 2023

Region: Val do Salnes, Ras Baixas, Galicia
Varieties: 100% Albario
Vineyard: From 16 parcels close to the Atlantic Ocean in the Sanxenxo area. The vines range in age from 25 to 45 years and are planted in the pergola method on clay and decomposed granitic soils.
Vinification Method: The grapes were harvested by hand, sorted, and gently pressed without destemming in whole-bunches using a pneumatic press. The juice fermented with its native yeasts in stainless steel tank, then rested on the lees for 7 months in the same vessel, with weekly batonnage for the first 3 months.

Winery: Alberto Nanclares and Silvia Prieto make transparent, Atlantic-influenced wines, mainly with Albario from old vines around the village of Cambados. Employing organic farming practices and a restrained hand in the cellar, the pair have managed something very rare: the refinement of Albario into angular, age-worthy wines that express the fascinating terruos of Cambados and Ras Baixas. Alberto and Silvia currently own 5 hectares of Albario in the Val do Salns, all trained in the traditional Pergola style and divided into 12 small parcels in the parroquias of Castrelo (South Cambados), Vilario (North Cambados) and Padrenda (North Meao). The essence of their approach is reverence for the vineyard, from organic farming to fermentation by native yeasts. To express the edginess of the naturally high in acidity Albario grape, he eschews adding potassium, which is what many in Ras Baixas use to de-acidify and soften their wines. Malolactic fermentation rarely occurs, and the wines spend a good amount of time (often a year or more) on their lees before being bottled without clarification or filtration.