Calvisius Beluga caviar is the rarest and most expensive caviar obtained from the Huso huso sturgeon native to the Caspian Sea and the Black Sea. This sturgeon can reach up to 8 meters in length and weigh 15,000 kilograms. With a pearl gray color, Beluga caviar has an unmistakable flavor, and we recommend savoring it in its pure form. It has a soft texture, and the egg size is about 3 mm. It pairs excellently with the finest Italian sparkling wines such as Giulio Ferrari, Haderburg, Annamaria Clementi, etc. The production of this caviar requires a wait of no less than 20 years. It is best consumed in its pure form. The Huso huso sturgeon is now extinct in the wild and is raised in captivity under the best conditions. Pairings: Beluga caviar pairs excellently with the finest Italian classic method sparkling wines. We recommend consuming it in its pure form. Processing: Beluga caviar is obtained from the ovaries of the Huso huso sturgeon, a sturgeon now extinct in the wild that can reach up to 8 meters in length. Once the caviar is obtained, it is salted and immediately packaged. It takes 20 years before the caviar can be marketed.
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Calvisius Beluga caviar is the rarest and most expensive caviar obtained from the Huso huso sturgeon native to the Caspian Sea and the Black Sea. This sturgeon can reach up to 8 meters in length and weigh 15,000 kilograms. With a pearl gray color, Beluga caviar has an unmistakable flavor, and we recommend savoring it in its pure form. It has a soft texture, and the egg size is about 3 mm. It pairs excellently with the finest Italian sparkling wines such as Giulio Ferrari, Haderburg, Annamaria Clementi, etc. The production of this caviar requires a wait of no less than 20 years. It is best consumed in its pure form. The Huso huso sturgeon is now extinct in the wild and is raised in captivity under the best conditions. Pairings: Beluga caviar pairs excellently with the finest Italian classic method sparkling wines. We recommend consuming it in its pure form. Processing: Beluga caviar is obtained from the ovaries of the Huso huso sturgeon, a sturgeon now extinct in the wild that can reach up to 8 meters in length. Once the caviar is obtained, it is salted and immediately packaged. It takes 20 years before the caviar can be marketed.
