Soft, rich soil and a cool temperate climate makes the unique terroir at The Truffle & Wine Co. the ideal location for cultivation of world-class superior black perigord truffles and award winning wine.
Since establishing in Manjimup, Western Australia in 1997, passion and dedication coupled with an extraordinary microclimate has seen The Truffle & Wine Co. become the largest producer of superior black perigord truffles in the world and a premier truffière.
The truffière (pronounced troo-fee-air) and vineyard at The Truffle & Wine Co. is situated on 53 hectares of picturesque, undulating land surrounded by Karri and Jarrah forests. The truffière was established under the expert guidance of mycologist Dr Nick Malajczuk, who is recognised as a world authority on edible fungi.
We produce Black Winter Truffles (Tuber melanosporum), which are known the world over as a rare and expensive gourmet delicacy. The first inoculated trees were planted in 1997 and 6 years later the first truffle was discovered, weighing in at 168g. Our truffle production has grown steadily over time, from 600kg in 2008 to more than 5,000kg. We export over 90% of our crop and supply the world’s best known restaurants. We produce roughly 60% of the total Australian production and have now become the largest single producer of Tuber melanosporum in the world.
The Truffle & Wine Co. works closely with truffle farmers, hunters and distributors from around the world to share knowledge, research and development - and of course, truffles. Through these relationships we’ve established worldwide recognition for the quality of our home-grown truffles and supply to more than 40 countries, including America, France, Italy, Japan, Singapore and Malaysia. We also distribute truffles from our international partners to maintain a steady, year-round supply, outside of the Australian season.