DaVinci caviar is the purest oceanic expression from our sturgeon lineup. Made from acipenser naccarii — the Adriatic sturgeon, sustainably farmed in Italy — it offers a flavor profile that steps away from the buttery, nutty caviars most people first discover.

The beads are small and soft (2.6-2.8mm), with a gentle ‘pop’ and a clean, creamy texture, immediately opening up into pronounced oceanic notes: sea saltiness, oyster, kelp, and a fresh finish that lingers without heaviness.

No nuttiness here, no fruitiness — DaVinci is uncomplicated, in the best possible way. This is caviar distilled down 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 saline and oceanic notes, but then diverge. White Sturgeon layers on butter, nuttiness, and a fruity mid-palate — a more complex, versatile profile that works with a wide range of pairings.

DaVinci is purer and more focused: saline, oceanic, clean. If White Sturgeon is the goes-with-anything caviar, DaVinci is the one that tastes most like the sea itself. The beads are softer too with less ‘pop’ — a distinctly different texture 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’s critically endangered, but sustainably farmed populations have made it one of Italy’s most respected aquaculture species. Raised in its natural 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.