PRODUCTION: The raw material used to make Artadi San Lázaro wine comes from a single estate of less than 2 hectares, from which it takes its name (La Morera de San Lázaro). This vineyard, located at an altitude of over 600 meters, has very old vines, more than 70 years old, planted in poor soils of clay, lime, and sand. Furthermore, it is cultivated following the principles of biodynamic agriculture, based on respect for the land and minimizing human intervention. No fertilizers or chemicals are used in order to maintain the ecosystem of the area and its vineyards. The harvest is carried out manually using small crates for transporting the grapes. Once the harvest arrives at the winery, the best bunches are selected on a sorting table and then cold-soaked in open tanks for 24-48 hours before pressing. The must ferments with its native yeasts in open wooden vats for 12 days, with two punch-downs and a small pump-over each day. Finally, the wine is aged in new French oak barrels, where it undergoes malolactic fermentation and rests for 14 months.