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 12 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