The eggs are small and soft at 2.6-2.8mm, with a light pop and clean, creamy texture, opening immediately to pronounced oceanic notes: briny salt, oysters, seaweed, and a fresh finish that lingers without heaviness.

There’s no funk here, no fruitiness—DaVinci is uncomplicated in the best sense of the word. This is caviar distilled to its most essential character, and at the most approachable price point in our Sturgeon range, it is one of the most honest introductions to what Sturgeon Caviar truly tastes like.

How does DaVinci compare to White Sturgeon?

The two share briny, oceanic notes, but they diverge from there. White Sturgeon is buttery, nutty, and has a fruity mid-note—a more complex and versatile profile that works in 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. Raised in its native habitat under strict, sustainable practices, it yields a caviar that reflects its origins: distinctly Italian, distinctly oceanic, and unlike anything from the Caspian or Amur River traditions.