DaVinci caviar represents the purest and most oceanic expression of our selection of sturgeon caviars. Produced from the Adriatic sturgeon (Acipenser naccarii), sustainably farmed in Italy, it offers an aromatic profile that distinctly differs from butterier and nuttier caviars.

Its small eggs measure approximately 2.6 to 2.8 mm. They have a delicate, creamy texture and a slight pop in the mouth. Upon tasting, they reveal pronounced marine notes, with delicate salinity, hints of oyster and seaweed, followed by a fresh and persistent finish.

Here, there are no dominant nutty or fruity notes: DaVinci focuses on the purity and essence of marine taste. Simple in the best sense of the word, it also represents one of the most accessible introductions to our range of sturgeon caviars.

What is the difference between DaVinci and White Sturgeon?

Both caviars share saline and oceanic notes, but their profiles evolve differently.

White Sturgeon has a more complex profile, combining buttery richness, nutty notes, and fruity nuances, making it particularly versatile with various accompaniments.

DaVinci is more direct and focused on its marine character: saline, iodized, fresh, and pure. While White Sturgeon is a caviar that pairs easily with many foods, DaVinci is the one that most directly expresses the freshness and character of the sea.

Its eggs are also softer and offer a slightly more delicate pop in the mouth, creating a different textural experience.

What is the Adriatic sturgeon?

Acipenser naccarii, or the Adriatic sturgeon, is a species native to the rivers and coastal waters of northern Italy and the Adriatic basin.

As the wild species is now severely endangered, farmed populations play an important role in its preservation. Our DaVinci caviar comes from sustainable farms in Italy, in its native environment.

The result is a caviar with a unique character: Italian, fresh, and deeply marine, with an identity that distinguishes it from the caviar traditions originating from the Caspian Sea or the Amur River basin.