Caviar Giaveri Osetra Caviar

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30 grams $135.00
50 grams $225.00
125 grams $563.00
250 grams $1,125.00
500 grams $2,250.00
1 kilogram $4,500.00

Caviar Giaveri Osetra Caviar (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 colour 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 to the wellbeing of sturgeons determine the quality of their 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 makes the facilities ecologically sustainable and safeguards their superb Russian sturgeon stocks, which live almost as they would in the wild. Each fish is cared for and monitored at all stages of its growth. Food, water temperature and the condition of each sturgeon are monitored by a computerized system and controlled by expert personnel. These high standards allow them to implement total traceability of the caviar produced.

Control of the state of the water (from rivers and geothermal wells) and its biochemical balance are essential for the life of sturgeon. The dimensions of the outdoor tanks, which perfectly reproduce the fish’s natural habitat, the balanced use of suitable nutrients, removal of the roe in a protected environment and its rapid preservation at controlled temperature, are all aspects that give Caviar Giaveri superior quality. Salting is carried out in the traditional Russian Malossol method (small amount of salt); the roe is rigorously selected by hand and packed manually in a controlled environment. This is a meticulous artisan process, a ritual that is perpetuated to maintain high standards of excellence over time. 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 exceptional caviars.