Caviar Giaveri Osetra
Caviar Giaveri Osetra (Acipenser Gueldenstaedtii)
The traditional Russian method “malossol” that Caviar Giaveri uses in producing its produce can really exalt this caviar. Naturally flavorful, it needs only a light salting to be appreciated by the most demanding connoisseur. Selecting by hand, this highly refined Osetra is consistent, perfect identical crisp grains, with an intense golden brown color and lasting taste of refined delight. The grains are dark in color with a warm brown sheen. The flavor has a nutty fruitiness with subtle tone traditional to fine Osetra. Product of Italy.
About Caviar Giaveri:
Caviar Giaveri is a name that caviar connoisseurs increasingly consider synonymous with extra fine caviar. Their approach is simple: just as the quality of champagne begins in the vineyard, so too does the wellbeing of the sturgeon effect the quality of its caviar. Caviar Giaveri farms and produces its own caviar entirely in its northern Italian fish farms. Here their state-of-the-art fish farming technologies permit the facility to remain ecologically sustainable and allow them to safeguard their superb Russian sturgeon stocks, which live almost as they would in the wild.
There are many aspects that give Caviar Giaveri its superior quality. Every step of the process is superbly addressed, from the control of the state of the water to the dimensions of the outdoor tanks; from the balanced use of proper nutrition to the temperature controlled harvest room. Salting is carried out in the traditional Russian Malossol method (small amount of salt) and the roe is rigorously selected by hand and packed manually. This painstaking artisanal process, a ritual that has been perpetuated to maintain high standards of excellence over time, produces highly acclaimed caviar. Caviar Giaveri is the true expression of a thirty year passion for excellence in fish farming – and is now part of the Italian gastronomic culture that has been inspired by a Russian tradition of producing truly exceptional caviar.