DaVinci caviar is the purest oceanic expression in our sturgeon lineup. Made from acipenser naccarii — Adriatic sturgeon, farmed sustainably in Italy, it delivers a flavour profile that goes in a different direction from the buttery, nutty caviars most people encounter first. The eggs are small and soft at 2.6–2.8mm, with a gentle pop and a clean, creamy texture, opening immediately into pronounced oceanic notes: briny salt, oyster, seaweed, and a fresh finish that lingers without heaviness. There's no nuttiness here, no fruitiness — DaVinci is uncomplicated in the best possible sense. It's caviar distilled to its most essential character, and at the most accessible price point in our sturgeon lineup, it's one of the most honest introductions to what sturgeon caviar actually tastes like at its core. How does DaVinci compare to White Sturgeon? Both share briny and oceanic notes, but they diverge from there. White Sturgeon layers in butter, nuttiness, and a fruity mid-note — a more complex, versatile profile that works across a wide range of pairings. DaVinci is purer and more focused: briny, oceanic, clean. If White Sturgeon is the caviar that goes with everything, DaVinci is the one that tastes most like the sea itself. The eggs are also softer with less pop — a noticeably different mouthfeel and presentation. What is Adriatic Sturgeon? Acipenser naccarii is the Adriatic sturgeon — a species native to the rivers and coastal waters of northern Italy and the Adriatic basin. In the wild, it is critically endangered, but sustainably farmed populations have made it one of Italy's most respected aquaculture species. Farmed in its native habitat under strict sustainable practices, it produces a caviar that reflects its origins: distinctly Italian, distinctly oceanic, and unlike anything from the Caspian or Amur River traditions.
