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For over 20 years we have produced Italian caviar with passion, selecting only the best international cru. The expertise of our “Caviar Master” Renzo Zanin is recognized worldwide. Throughout our history we have fine tuned our knowledge of production lines and the transformation of fresh caviar into preserved caviar, using techniques to maintain the organoleptic characteristics of the product.

We begin with eggs that come from the best sturgeons, scrupulously following each step in production before moving on to the delicate art of salting. Only the caviar that meets our strict criteria in freshness, flavour colour and size will go on to be branded Cru.

Only the caviar that meets our strict standards in freshness, taste, color and size can be branded as Cru.

All of our production is based on the policies of careful selection and of sliding breedings, an organic method which moves the waters and allows sturgeons to swim upstream. This system offers them the chance to live a more natural life and guarantees the meat and caviar will have a true organoleptic balance.