CAVIAR DESIGNERS
It is extracted at its optimum maturity and has an almost perfect egg. To achieve this, each female is carefully selected using ultrasound and biopsies. The care dedicated to a female sturgeon for 16 years becomes a reality in that very moment.
The processes and the recipes developed in our laboratories throughout spring and autumn, the natural seasons for caviar producing, allows us to offer you caviar carefully produced specifically to your requirements.
The taste and size of the caviar enrich the tasting experience with the colours ranging from light grey to dark grey, through to brownish grey. Theses characteristics and its genetic similarity liken the naccarii caviar to the almost extinct Oscietra (A. guldenstatii).
The delicate salting process of our own caviar processes allow very complete expressions of its fine and long lasting flavours on the palate.
Russian and Iranian experts have worked with us in the rebirth of this delicacy meaning we can offer you elegant and complex flavours today.
Our determination, passion and commitment to research and development and close attention to detail allow us to offer you caviar designed to please all palates and the most demanding of customers.
Desarrollado y alojado por Alsernet2000