NOTHING BUT THE BEST
The selection process of our sturgeons begins before harvest.
Once the females are determined to be mature, they are selected based on the size and color of the roe. After harvest, we select once again, but focusing on the aging potential of the caviar and complexity of flavor. Only ~10% of harvested caviar will make the quality of N25 caviar.
The selected caviar is then matured in our specialized cold room in Germany where we closely inspect each batch to determine the optimal point of packing. This is where the transformation begins and we are able to select for individual preferences and tastes.
All the processing and packing takes place in a HACCP certified facility to ensure the highest hygiene and safety standards are met. Each tin of caviar will contain the vital CITES information on the back, indicating the batch number and species.