Biodynamic wines by Marco Lubiana
Products
2023 Pinot Noir
2023 One Terroir Chardonnay
2022 One Terroir Pinot Noir
2023 Chardonnay
About
Marco Lubiana
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 with my mother Monique in 1990 to produce fine wines from cool climate varietals, establishing Stefano Lubiana Wines.
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 Andrewartha 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.
Due to covid-19 I have not be able to visit Europe and have been busy honing my skills at my parents winery in Granton, Stefano Lubiana Wines, we I continue to make Pinot Noir and Chardonnay each year with less emphasise on the Huon Valley and more on Granton (Derwent Valley).
I now have export in Singapore, Hong Kong, UK and Germany. Stay tuned for updates via my mailing list (see below).
My Approach
Growing up on a vineyard I have seen the change in viticulture from conventional in the 2000s to biodynamics in the past 15 years 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 personal 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.
