Marco Lubiana

MY STORY

The Lubiana family have been making wine in Italy since the late 1800’s in the northwest of Italy (today Croatia) , Andrea Lu- biana 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 Lu- biana 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 grad- uated in 2018, during my time in Adelaide I worked for East End Cellars for two years where my palate was fine tuned to quali- ty fine wines of France and Italy thanks to Michael Andrew Arthur and the team. Finishing university I was left with a strong in- terest 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.

MY APPROACH

Growing up on a vineyard I have seen the change in viticulture from conventional to biodynamics and from this have always been interested in this type of viticulture and winemaking. I continue to learn more each day from books, my father and per- sonal observations. I believe a lot of knowledge from the past vine growers of ancient times who spent countless hours in the vineyard noticing small changes in the vines with our cosmos have been lost and replaced today with science and chemicals. Like my father and many other notable vignerons around the world have said 90% of the wine quality is from the vineyard and the remaining 10% is from the winemaking. My winemaking techniques are therefore simple, pumps 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 i believe 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.