There are four types of caviar with different and unique characteristics for a complete range of refined tastes to experience emotions and unforgettable flavors.
Oscietra
Very shelled eggs, medium/large in size around 3 mm, not persistent aroma.
Sensations of rare elegance and delicate sweetness are rediscovered.
Baeri grains are both firm-textured and fragile at the same time. This is one of the most famous caviars. Its subtlety allows it to be appreciated as much by those who are newcomers to caviar as connoisseurs.
Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon
