“Where there is wine, you can produce truffles.”
-Pierre Sourzat
Author of “Truffe et Trufficulture”
Our truffles
We grow Black Winter Périgord truffles, among the most prized culinary delicacies in the world, celebrated for their rich aroma and complex flavor. Scientifically known as Tuber melanosporum, these truffles grow underground in symbiosis with the roots of certain trees, particularly oak and hazelnut. Native to regions of France, Spain, and Italy, they are harvested during the winter months when their flavor reaches its peak. Their earthy, nutty, and slightly chocolate-like notes make them a favorite ingredient in fine dining. Because they are difficult to cultivate and must be carefully located and harvested, Black Winter Périgord truffles are considered a luxury food item. Chefs often use them sparingly, either using them for infusion or shaving them over dishes such as pasta, eggs, risotto, and meats to enhance flavor and aroma.
Once we learned that the local Mediterranean climate (and specifically our Templeton Gap micro-climate) and calcareous soils were perfect for cultivating the ephemeral, elusive black winter truffle, we decided to roll the dice by planting 10 acres in 2015 under the guidance of Pierre Sourzat, the King of Truffles in France and world-renowned consultant. Pierre helped guide farming practices and soil/root testing for the first seven years before his passing. We harvested our first truffle after 5 years and our yield has slowly increased year over year.
Frequently Asked Questions
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We grow the black winter Périgord truffle aka tuber melanosporum. It’s incredibly elusive and we are the first successful growers on the Central California Coast and one of a handful nationally.
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Caelesta was born out of the family’s passion for growing the best grapes and making the best wine showcasing the Templeton Gap terroire. It was news to everyone that our site was also prime for truffles based on our soils and microclimate. We make wine to be had with food (ideally, drinking for fun sans food also welcomed) so truffles were a natural fit.
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Our truffle harvest (for tuber melanosporum) lasts from late November through the end of February. The heaviest period is January and February thus we plan our events accordingly.
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We are working on it! We currently work with The Truffle Dog Co. and West Coast Truffle Dogs for our truffle hunting. We are in the process of getting our own truffle dog(s).
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We sell to Michelin star restaurants such as Six Test Kitchen and Bell’s in Los Alamos in addition to wine club members. You may see our truffles at local Paso restaurants such as La Biga, Gravesend, and Junction as well as select restaurants up and down the state.
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Join the wine club or shoot an email to hello@caelesta.com if you are a chef/restaurant.
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We currently have 10 acres planted and roughly 2200 trees to black winter truffles.
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Our orchard is made up of Holly Oaks (Quercus ilex), a Mediterranean oak, which was a decision made based on our climate, sustainability, and production goals.
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Lagotto Romagnolo is the historic, Italian truffle dog breed. However, any dog can be trained to find truffles. We use a mix of differents dogs and breeds including Lagottos, Shepherd mixes, Labradors, and even Long-Haired Dachshund.
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The Truffle Dog Co. is the gold standard for truffle dog training. They offer in-person and online courses.
Learn more here.
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These are currently in the works. Join our email list and/or follow us on social media to stay tuned!
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Yes! Join us for a vineyard/orchard tour outside of truffle harvest season or for truffle hunts with/or without truffle and wine pairing meals.