Raúl Moreno Yagüe came to winemaking by a long route. Born in Seville, he spent more than two decades working in restaurants and wine, then studying viticulture and gaining harvest experience in places such as France, Portugal, Australia, South Africa and the US before returning to Andalucía. That background still shapes his wines: they are thoughtful, precise and very personal.

His work starts in the vineyards around Jerez and Sanlúcar, where he works with old vines, organic fruit and small plots, including organic and biodynamic sites in Miraflores. In a region known mainly for Sherry, he also explores what still, unfortified wines can say about albariza soils and Atlantic influence. He mixes local methods, such as ageing under flor or in old Sherry casks, with amphorae and qvevri when they help the wine express the place more clearly.

What makes Raúl especially interesting is his motivation. He is not trying to please everyone or follow a fixed formula. He wants wines that reflect his own taste, the land they come from, and the future of southern Spain. That includes recovering old Andalusian grape varieties and working on vineyards that can cope better with climate change. For natural wine drinkers, his bottles show another side of Jerez: rooted in tradition, but open to new ideas.