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The great classic, where structure meets elegance.
Osetra caviar is renowned for its complex taste and slightly nutty flavor. Prepared according to a centuries-old Astrakhan salting recipe, it embodies a prestigious tradition handed down with rigor and expertise.
Osetra sturgeons require up to fifteen years before they can be harvested. Their velvety eggs display shades ranging from amber to the darkest mahogany, which is why this caviar is often referred to as the “gold standard” of caviar.
Taste: Elegant, with notes of hazelnut, butter and sea
Texture: Compact, creamy
Profile: Classic and prestigious, loved by purists. For those seeking balance and structure in taste.
Why Osetra is unique
Osetra stands out for its remarkable aromatic complexity and for the subtle balance between depth, structure and finesse. Each tasting reveals an elegant progression in which notes of butter, hazelnut and sea unfold with harmony and persistence.
Origin
Our Osetra caviar originates from Iran, an emblematic land in the great tradition of fine caviar. In this privileged environment, Acipenser Gueldenstaedtii develops roe of exceptional quality, characterized by warm color, dense texture and aromatic richness.
Tasting
Osetra caviar should be enjoyed well chilled, preferably pure, in order to fully appreciate its structure and length on the palate. It pairs elegantly with brut champagne, structured white wines or chilled vodka.
What kind of caviar is Osetra?
Osetra is a caviar obtained from the Russian sturgeon Acipenser Gueldenstaedtii. It is renowned for its complex, slightly nutty taste and for the balance between finesse and structure.
How should Osetra caviar be served?
It should be served well chilled, preferably pure and with mother-of-pearl utensils, in order to preserve its aromatic precision and creamy texture.
