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Caviar, champagne and fine food
Storage: Between 0°/+4°C. After opening, to be consumed within 24 hours. Production method: farmed (aquaculture) Species range: Caspian Sea basin Country of farming: varies by lot, available on request Scientific name: Acipenser gueldenstaedtii Composition: sturgeon eggs, salt, preservative E285 Allergens: Fish
The Ossetra Nabuco Caviar is distinguished by unusual characteristics. Its green olive color makes this caviar a wonder of sensuality, it expresses a slightly iodized sea flavor, all in finesse and, at the end of the mouth, very delicate notes of dried fruits.
Pakoff
