The Signature Caviar de Neuvic (Acipenser Baerii) is produced in Dordogne
After extraction, washing, hand sieving and color grading, in a series of meticulous operations reminiscent of the world of high end jewelry, the unfertilized roe (sturgeon eggs) are stored in the original tin. These original tins contain the freshest caviar available. They are then sealed and stored in the cold room to be later used to fill smaller, more reasonably sized tins.
Presenting deep nocturnal and abyssal hues, from charcoal to golden brown, the large pearls dissolve in the mouth into an array of rich and voluptuous sensations while maintaining a subtle, slightly salty taste.
There lies the elegance and balance of Signature caviar, favoring purity of taste and feeling of freshness.
The piscicultural farm Caviar de Neuvic is situated in Dordogne at the confluence of the Isle – a historical river of the sturgeon production – and of the Vern. The attention is completely focused on the sturgeon’s quality of life, an essential requirement for an exceptional taste.