The Caviar Cellar Gift Box

Caviar 1:
Caviar 2:

The Caviar Cellar Gift Box

The Caviar Cellar Gift box, containing tasting spoons and two small tins of caviar in a practical holder, is ideal for discovering caviar. The Caviar Cellar box is the perfect present for your guests to enjoy a tasting session comparing two types of caviar. This will enable them to (re-)discover Sturia’s caviar farming, selecting and refining work and know-how

  • Caviar of your choice:
  1. Origin: Powerful caviar with iodine flavours. Its grains explode in the mouth, releasing the assertive flavour of mature caviar, just like the wild caviar of long ago
  2. Classic: Caviar with a soft texture and well-balanced flavours, produced in the purest tradition. Its iodized and powerful taste offers an impressive length on the palate
  3. Primeur: Amazing caviar, proposed a few days after fishing, the fresh and delicate taste of green hazelnut and cream will surprise even the hardy connoisseur. Refined for less than 4 weeks, its shiny and detached roe reveal a creamy texture in mouth and a delicate taste of fresh hazelnut
  4. Oscietra: From the exclusive production of Gueldenstaedtii, sturgeons condenses marine savours with a touch of dried fruit, into sensual caviar. Its firm golden brown eggs roll perfectly under the palate, gradually releasing their delicate flavour
  5. Vintage: Symbolic caviar of Sturias know-how, allies subtlety and complexity of flavours persistent in mouth. It associates rounded firmness and an explosion in mouth of harmoniously fruity and iodized flavours
  • Tasting: Open the caviar tin using a key or coin and place it on ice. Then simply savour the caviar by the spoonful. Roll the grains around your palate, letting them burst to gradually release their fruity, iodine flavours and aromas
  • Storage: Keep between 0°C and +4°C
  • Caviar d'Aquitaine
  • Delivery in Europe only
  • 2 x 15g of caviar + 2 tasting spoons
  • Serve Caviar in our beautiful Frosted Caviar Service

More Information

A superior product, achieved using traditional know-how and specialist skills

  • Sturgeon Farming is a very long, painstaking process. After obtaining fry from the best spawners, the producer must wait 3 years before ultrasound techniques can be used to determine the sturgeons’ sex. Females are then farmed in ponds for approximately 8 years until they reach maturity.
  • Further ultrasounds and a biopsy (to taste the caviar and check its quality) help to decide when to fish the sturgeon. Caviar is a seasonal product and sturgeon are fished between September and March
  • An 8-year-old female sturgeon weighs about ten kilos and yields approximately 10% of her weight in caviar
  • The caviar is made using traditional expertise: the grains are carefully hand-sieved, washed in clean water, mixed with salt and tinned – nothing more! The caviar is then matured naturally in maturation rooms
  • This traditional expertise releases all of caviar's balanced, hazelnut flavours. The crunchy eggs are lightly salted using the Malossol method, which brings out their unrivalled flavour and length on the palate.

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