Features
Species: Acipenser Gueldenstaedtii
Diameter Ø: medium to large, 2.9mm/3.2mm (7/64 to 1/8 inch)
Color: brown to dark brown with warm amber tones
Texture: velvety, firm
Character: complex and persistent
Aromatics notes: hazelnut, butter, sea urchin
Description
Oscietra Royal is a caviar extracted from the Russian Sturgeon, a species originally native to the Caspian Sea, Black Sea and Azov Sea.
This medium-sized sturgeon can weigh between 20 to 60kg (44 to 132 lbs). Only the largest roe are selected for this elegant caviar, with a subtle fruity and nutty flavor and with tones of dark brown to beige in color. Considered to be one of the more notable caviars, enjoy it on its own.
Suggested pairing: top quality Brut and silky sparkling wines.
The time required to harvest this caviar is approximately 10 to 11 years.
Shelf life: 90 days
Quantity: 20 gms
ABOUT US CALVISIUS ITALY:
Over 40 years of passion and expert craftsmanship have shaped Calvisius and Ars Italica into industry leaders for both environmental methods and the production of premium-quality caviar.
The sturgeon flourish in two farms in northern Italy: Calvisano, between Milan and Venice (close to Lake Garda), and Canove, by the Ticino Natural Park, for a total of 150 acres of freshwater ponds fed by pristine, natural water, thriving in an environment that is as close as possible to their natural habitat.
All caviars are processed at the headquarters in Calvisano.
THE GOLD STANDARD IN AQUACULTURE
Calvisius was one of the first companies in the world to create a large scale sturgeon farm: to date it is, in fact, the most cutting edge farm with respect to the know-how for the production of caviar of the highest quality.
Calvisius produces the largest variety of caviars in the world and is an industry benchmark in terms of farming standards, quality and quantity of the caviar produced.
Our state-of-the-art sustainable practices include replenishing rivers worldwide with previously endangered stocks as Calvisius specializes in raising pure sturgeon breeds.
