TYPE: Hybrid from Beluga and Sevruga Sturgeons

LATIN NAME: Huso Huso x Stellatus

PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar

GRAIN DIAMETER: Between 2,9mm and 3,2mm

STURGEON AGE: Between 8 and 12 years

COLOUR OF THE EGGS: Greyish ebony shade

FLAVOUR: Delicate light-salty flavour followed by rich, buttery and creamy touches with a long refined after-taste.

AVAILABLE IN: 125g, 250g, 500g, 1,000g & 1,800g

ORIGIN: Bulgaria – Mountain lake

TYPE: Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.

LATIN NAME: Acipenser Gueldenstaedtii

PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar

GRAIN DIAMETER: 3,1mm to 3,5mm

STURGEON AGE: Between 10 and 14 years

COLOUR OF THE EGGS: Beautiful illuminating amber-color – gold

FLAVOUR: Very elegant and Intensely full bodied, great and refined complexity, light salty and very creamy and nutty flavours followed by touches of minerals and acidity and egg yolk. Very long and highly refined after-taste.

AVAILABLE IN: 125g, 250g, 500g, 1,000g & 1,800g

ORIGIN: Bulgaria – Mountain lake

TYPE: Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.

LATIN NAME: Acipenser Gueldenstaedtii

PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar

GRAIN DIAMETER: 3,0mm to 3,4mm

STURGEON AGE: Between 9 and 11 years

COLOUR OF THE EGGS: Varying from mountain gray to light green/brown

FLAVOUR: Very Intensely and full bodied, great complexity, light salty and typical creamy and nutty flavours followed by touches of minerals and acidity and egg yolk. Very long and refined after-taste.

AVAILABLE IN: 125g, 250g, 500g, 1,000g & 1,800g

ORIGIN: Bulgaria – Mountain lake

TYPE: Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.

LATIN NAME: Acipenser Gueldenstaedtii

PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar

GRAIN DIAMETER: 3,0mm to 3,4mm

STURGEON AGE: Between 9 and 11 years

COLOUR OF THE EGGS: Varying from dark green to dark brown

FLAVOUR: Intensely and full bodied, fine complexity, light salty and typical nutty flavours followed by touches of minerals, acidity and egg yolk. Refined after-taste.

AVAILABLE IN: 125g, 250g, 500g, 1,000g & 1,800g

ORIGIN: Bulgaria – Mountain lake

TYPE: Sturgeon mainly from the Caspian Sea region, also called Russian Sturgeon.

LATIN NAME: Acipenser Gueldenstaedtii

PRODUCTION METHOD: Malossol (slightly salted) traditionally prepared caviar

GRAIN DIAMETER: 2,9mm to 3,2mm

STURGEON AGE: Between 8 and 10 years

COLOUR OF THE EGGS: Varying from black over brown to olive and dark green

FLAVOUR: Intense and full bodied, light salty and typical nutty flavours followed by touches of minerals, acidity and egg yolk. Fine after-taste.

AVAILABLE IN: 125g, 250g, 500g, 1,000g & 1,800g

ORIGIN: Bulgaria – Mountain lake