Marco Lubiana

Marco, son of Steve Lubiana, has followed in the family’s footsteps to continue to produce quality wine from the outstanding regions of Tasmania.

Growing up on a vineyard Marco has seen the change in viticulture from conventional to biodynamics and from this he has taken a keen interest in this type of viticulture and winemaking. His winemaking techniques are therefore simple, pumps that are used for ferments and after that gravity takes preference. Cold humid cellar temperatures during maturation allow for a slow evolution of the wine which he believes is a necessity to produce quality wine. Sulfur is a tool his father has taught him to be careful with, he uses the least amount of sulfur as possible or none in some cases without losing freshness and longevity of his wines. He only buys the best corks and bottles to give his wines the best condition possible to mature in cellars.

#History Andrea Lubiana left his family vineyard in Istria and moved his winemaking life from Northern Italy to South Australia for a new life after World War Two. In South Australia Andrea’s winemaking continued and was taken over by his son Mario Lubiana. Steve Lubiana was the next winemaker to continue the legacy and moved to Tasmania in 1990 to produce fine wines from cool climate varietals. Marco his son, undertook a bachelor of Oenology and Viticulture at the University of Adelaide and graduated in 2018, during his time in Adelaide he worked for East End Cellars for two years where his palate was fine tuned to quality fine wines of France and Italy thanks to Michael Andrew Arthur and the team. Finishing university, he was left with a strong interest in Burgundy, and went on to find an internship in Cote d’Or for the 2019 vintage.