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only the largest roe are selected for this elegant caviar
Area of Production: Montecucco
and estate identification on the label or product page
Fermentation: takes place in stainless steel tanks with an initial short period of cold maceration (below 20°C) on the skins for about 15-20 hours
The Arioli team's rigorous selection and quality protocols ensure every liter meets the exacting standards expected by those who understand that exceptional ingredients define exceptional cuisine
Cantabrian Anchovies Spring Harvest tuscan red wine only the largest roe areThe Cantabrian anchovies are considered the most precious and best quality by connoisseurs; they are characterized by a firm, plump texture and their rich taste. Only the best Cantabrian anchovies, from the species Engraulis encrasicholus, can become Calvisius: caught only during Spring, produced and hand packed according to time honored methods. Upon arriving fresh to the processing facility, they are cleaned, placed in barrels with salt layer
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