2,7 mm and up
black, warm brown, dark olive
Intense, creamy and nutty with a hint of saltiness
Preferred by many connoisseurs for its nutty and buttery flavor profile.
The Baerii sturgeon is the most common species on the world market for caviar. The Acipenser Baerii matures at a younger age, compared to other sturgeon species. Originally from the rivers of Siberia, our sturgeons are raised in a naturally pristine lake setting in perfectly ecological conditions until reaching maturity at the age of 6 to 7, weighing from 8 to 18 kilos. When the caviar is processed, salted at 3,4% and matured for 8-10 weeks, it develops a delicate yet intense flavor that lingers on the palate.