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Rossini caviar

Black Label

The Black Label Caviar is as close to 100% sustainable and CO2 neutral as we can come in the world of caviar.

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1kg

The glossy grains of our Black Label caviar showcases a stunning shade of deep ebony, captivating the eye.

The Black Label caviar from the sturgeon Dauricus Schrenkii is a truly exceptional caviar, characterized by a light delicate flavor with a subtle hint of nuttiness, creamy texture, and unique appearance. Each individual grain possesses a refined appearance, exuding a subtle yet captivating luster. The glossy grains of this Black Label caviar showcases a stunning shade of deep ebony, captivating the eye. The texture is smooth and velvety, delicately gliding across the palate with a pleasingly firm pop.

Our Black Label caviar is meticulously extracted and carefully processed to ensure that each and every egg is of the highest quality. We take great care to maintain the natural flavor and texture of the caviar, ensuring that it is a true reflection of the sturgeon’s natural habitat and environment.

 

INGREDIENTS:

STURGEON ROE (Acipenser Dauricus Schrenkii/Acipenser Schrenkii), salt, E285

 

NUTRITIONAL DATA per 100 grams:

Energy: 1059 kJ/254kcal, Fat: 16,0 g (of which saturates: 6,0 g), Carbohydrates: 1,0 g (of which sugars: 0,8 g), Protein: 26,7 g and Salt: 3,7 g

specifications

behind the

Black Label

3,2 mm and up

Black to dark golden

Light, nutty and creamy

Firm

The Black Label Caviar is as close to 100% sustainable and CO2 neutral as we can come in the world of caviar.

The water, rich in clay and mineral flows down from the Panxi mountains, through the farm by 2000 liters per second. The water-quality is similar to that of the sturgeons original natural breeding habitat in the rivers of the Caspian Sea. No sturgeons are swimming in the same water twice and we use the sun as the only energizing component to heat up the ponds. No electricity. The water leaves the farm unfiltered and is used for irrigation purposes and growing vegetables by the local farmers at the back end of the farm. 20% of the vegetable crop goes back into the on-site production of fish-feed, with soy and fishmeal. Completing the sustainable circle. These sturgeons are ripe at the age of 9 years, and weigh between 45 and 75 kilos when the caviar is extracted and processed.

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