Medium maturation, resulting in a caviar that is not aggressive on the palate.

Colour: brown/light green. When you see the roe in natural light you will see greenish and golden tones that give it its main differentiation from the rest of the caviars in the world.

Texture: Firm, it explodes in the mouth and makes it ideal to be eaten as it is.

Maturation: excellent, no less than 6 months in piston tins, which gives it the power of flavour that a good matured caviar should boast.

Colour: dark brown. A close look at these roe reveals the rich brown tones, as well as the pearly whitish interior typical of excellent caviars.

Texture: Smooth and fine, the roe can be separated by hand or mouth and taken one at a time to maximise the flavour.

Maturation: excellent, no less than 6 months in piston tins, which gives it the power of flavour that a good matured caviar should boast.

Colour: dark brown. A close look at these roe reveals the rich brown tones, as well as the pearly whitish interior typical of excellent caviars.

Texture: Smooth and fine, the roe can be separated by hand or mouth and taken one at a time to maximise the flavour.

Its colour is usually pearl grey, but it can be produced with different reflections.

This is a production process based on the purest Russian tradition, used since the time of the Tsars and applied by our experts with a short maturation period to obtain a slightly stronger flavour than the organic one, keeping some of its taste nuances.

TheAcipenser naccarii, the sturgeon with which we mainly work, is an autochthonous, almost extinct species that we have managed to recover in captivity. Con 250 millones de años de antigüedad, it is a slow-growing living fossil whose caviar, which we extract after an average of 18 años de crianza, is a real gem.

The colour of this gourmet food is usually pearl grey, but it can be produced in different shades.

Being large, smooth, well-defined roe with a pure flavour, Organic Caviar is ideal for eating on its own, in spoonfuls, and discovering its richness of nuances. Its freshness and flavour are the reasons why this caviar has won over both national and international consumers.

The Acipenser naccarii, the sturgeon with which we mainly work, is a native species, almost extinct, which we have managed to recover in captivity. With 250 million years old, it is a slow-growing living fossil, whose caviar (a real jewel), which we extract after an average of 18 years of ageing, is full of nuances in its flavour and colour.

Its colour is usually pearl grey, but it can be produced with different reflections. The freshness of our caviar, which we guarantee, will ensure that the flavour and nuances are not masked by the effects of time, salt and preservatives.