One of the best caviars in the world has its origins in the lush mountain valleys of Val d’Aran in Spain. Two-month old sturgeon fingerlings arrive from Lake Baikal in Siberia to be nurtured in a temperature-controlled environment, thriving in the pure crystalline waters of the Garona river with the river’s birth just 20 kilometres away. The best female sturgeons are selected after 3 years and extracting the eggs requires great skill and finesse to maintain the purity, taste and integrity of the caviar.
Every hand-filled tin of Caviar Nicarii is a treasure that encapsulates all the attributes of its origins. Caviar Nicarii is rich in minerals and unpasteurised – retaining all of the caviar’s subtle flavours like the day it was first harvested.
