Our truffle cultivator and reinoculator.

Each year, after truffle hunting season wraps up and the soil begins to warm, we mix 2 kg of frozen black truffles (Tuber melanosporum) into water to reintroduce fresh spores into the soil. By ripping furrows, we embed the spores deep in the ground while trimming surface roots, helping to keep the truffles contained within the tree rows. This process also creates a more friable soil structure, resulting in beautifully round truffles and a steady increase in our production each year.