The tradition caviar is made according to the prunier methods. the finesse characteristic of this caviar with hazelnut aromas explains the growing interest in the particular taste of the eggs of sturgeon baerii. this variety siberian - acipenser baerii - is one of the most remarkable. like its cousins the caspian sea, it can measure up to 3 meters long and weigh some quintals. only at the age of 6 he began producing the tradition prunier caviar.
