CALVISIUS - CAVIAR TRADITION

Calvisius history begins in the late 70s in Calvisano, a typical Italian town located in the middle of the Po Valley in the province of Brescia, an area rich in fresh spring water. The unique features of the pure water in the area are the foundation of the excellent ecosystem that ensures Calvisius caviar its authenticity and freshness and made it one of the most exquisite delicacies in the world cuisine. Over 150 acres of fresh water ponds are dedicated to the breeding of different varieties of the most valuable sturgeons. Calvisius have been awarded the Certificate Friends of the Sea for the sustainable approach in breeding sturgeons.

Tradition: It comes from the White Sturgeon, a species from the Pacific coasts of North America between Alaska and Baja, California. It is one of the longest living sturgeons, sometimes living to be one hundred years old, it is heavier than 1,750 lbs (800 Kg) and measures up to 19 feet long (6 m). This caviar is smooth and slightly nutty, with a medium firm texture with coloring varying from dark grey to black. The taste is particularly delicate and elegant.

FEATURES

Species: Acipenser trasmontanus

Diameter Ø: large, 3.0mm/3.2 mm (1/8 – 7/64 inch)

Color: dark grey, ebony, amber tones

Texture: compact and light enhanced by its large roe

Character: balanced and elegant

Aromatic notes: strongly fruity with nutty and buttery notes, reminiscent of the most delicate nuances of the sea.

Suggested wine pairing: Ferrari Trento Perle’ Riserva