Stefano Lubiana boasts a modern, state-of-the-art winery facility, capable of processing up to 300 tonnes during vintage.

Steve is always looking at new innovative methods to extract maximum aroma, flavour and palate dimensions in his wines. He regularly experiments with yeasts (wild and/ or inoculated) and uses whole bunch fermentation where appropriate.

The winery incorporates a temperature controlled barrel hall to prevent temperature fluctuations through varied season conditions. It also permits regulation of temperatures during fermentation thus allowing better management of the process and advancement in overall quality.

As part of the winery a Cellar Door operates five days a week.