STURIA is the leading producer of caviar in France, with an annual output of 12 tonnes of different kinds of caviar. It pioneered sturgeon-breeding in France at a facility very close to Bordeaux, on the Garonne River estuary, in a setting of natural pools where the filtered and oxygenated water of the river merges with saltwater from the Atlantic Ocean. These natural pools give the sturgeons plenty of room to grow and develop to their full potential.
The optimal moment for obtaining the best caviar from female sturgeons is between the age of 10 and 12 years, which is done with the help of ultrasound. Once they have spawned, the grains are selected by size and colour.
The grains of caviar are then packed into 1-kg tins with a pinch of salt and are left in the cold “affinage” chamber (-2ºC) for curing.
Species of sturgeon: Gueldenstaedtii
Curing: 3 months
Tasting note: Sturia Oscietra caviar is obtained from the exclusive production of the Gueldenstaedtii sturgeon, concentrated in a sensual caviar featuring marine flavours and notes of dried fruits and nuts. Its grains are firm and have a golden hue. It remains firm on the palate, gradually releasing its delicate aroma.
Best-before date on tin of 6 months.