MARCO LUBIANA's winemaking techniques are simple, pumps are used for ferments and after that gravity takes preference.

The Lubiana family have been making wine in Italy since the late 1800’s in the northwest of Italy (today Croatia), 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. After finishing high school I undertook a bachelor of Oenology and Viticulture at the University of Adelaide and graduated in 2018, during my time in Adelaide I worked for East End Cellars for two years where my palate was fine tuned to quality fine wines of France and Italy thanks to Michael Andrew Arthur and the team.

Finishing university I was left with a strong interest in Burgundy, I went on to find an internship in Cote d’Or for the 2019 vintage. The experience was great and looking forward to another European vintage.

"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 my father has taught me well to be careful with, I use the least amount of sulfur as possible or none in some cases without losing freshness and longevity of my wines.
I only buy the best corks and bottles to give my wines the best condition possible to mature in your cellar." - Marco Lubiana

Hot off the press are these two spectacular wines by Marco Lubiana. 
Grapes are sourced from Lucille vineyard, located in the Huon Valley - Tasmania. Originally planted in 1973 the vines are planted on a grey clay, containing riverbed stones covered by sandy loam top soil.

The vineyard is very close to becoming bio-dynamic, full certification is expected by 2021. All fruit is handpicked and yields are low to maintain fruit concentration. The wine is open fermented, basket pressed and matured for 12 months in old French oak.


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