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