Merkki: Calvisius

Da Vinci is a caviar extracted from the Adriatic sturgeon, the only spieces of the three originally from Italy and still present in the region. It is found in the Adriatic sea and in the largest rivers of the Padano-Veneto region, as well as in Dalmatia and Western Greece. This bold caviar, has an iodized note, which is reminiscent of the sea. With a particularly luxurious consistency and medium brown to black colored roe.
Famous restaurants such as Osteria Francescana Massimo Bottura used this Italian excellence.
Suggested pairing: Brut champagne or dry white, minerally driven wines and vodka.
The time required to harvest the best caviar from this species is 10 years.

Species: Acipenser naccarii
Diameter: medium, 2.3/2.7 mm
Color: varies from dark brown to black
Texture: smooth and balanced
Character: bold flavors of the sea
Aromatic notes: iodine, oyster, seaweed, fresh fish