The value of both origin and final product is measured in the coherence of the entire journey. The Calvisano facility, extending over one kilometer and composed of 80 tanks, allows for direct oversight of farming, growth, and selection of different sturgeon species. It is this operational proximity that gives the production its strength, traceability, and identity.
In Calvisano, farming exists in direct relationship with its territory. The facility stands alongside natural springs that supply the tanks with naturally oxygenated water, introduced without the use of energy sources and continuously monitored for its quality parameters. The system reaches 2,000 liters per second in an open-cycle flow, with a complete water turnover every four hours, creating a natural continuity that not only sustains the farm but defines its identity. It is this rare balance between place, water, and control that makes Calvisano a truly distinctive condition, not easily replicated elsewhere, and directly influences sturgeon welfare, the purity of the flavor profile, and the absence of unwanted aftertastes.
The process begins with the fertilization of the eggs and continues through the first months of growth, between hatchery stages and areas dedicated to early development. Each phase is followed with constant attention, guiding the sturgeon from its very origin within a fully Italian process built on continuity, observation, and technical rigor.
The sturgeon’s growth takes place in outdoor tanks, within an environment designed and monitored to respect its natural rhythms. Water quality, farming conditions, and development are followed throughout the entire process, with constant oversight that allows for a fully integrated Made in Italy supply chain, consistent from growth through to final selection.
When the sturgeon reaches the optimal level of maturity, the process enters its most delicate phase. The roe is carefully selected and transferred to a specialized laboratory, where an artisanal process begins, grounded in precision, expertise, and continuous control. After salting, the caviar undergoes cold maturation for approximately two months, within its original tins, until it reaches optimal refinement. It is here that the direct supply chain fully expresses its value, transforming production control into a recognizable standard of quality.
The process concludes with the Malossol technique, a traditional method involving a minimal salting of around 3%, designed to preserve the natural profile of the roe. Following this stage, packaging completes a journey carried out entirely in Italy, where craftsmanship, control, and precision define the final result.
Malossol, meaning “lightly salted,” is the technique that preserves the purest essence of caviar. Vivari adopts it because reducing intervention allows the raw material to express itself, in its integrity and most authentic voice. It is a gesture of precision and restraint that preserves structure, aromatic finesse, and depth of flavor, transforming processing into an act of respect for what time has already made rare.
Naturally rich in proteins, vitamins, minerals and omega-3, caviar contains valuable nutrients such as DHA and EPA, associated with brain function and cardiovascular health. It also offers antioxidant properties and a nutritional profile that contributes to overall well-being, making caviar not only rare, but exceptionally complete.
The sturgeon is an ancient and vulnerable animal, now among the species most at risk of disappearing. The loss of breeding grounds, water pollution, and barriers that prevent migration have drastically reduced its presence in the wild. For this reason, Vivari approaches farming as a responsibility before a production process—an approach grounded in animal welfare, environmental sustainability, compliance with CITES regulations, and a concrete commitment to preserving a living heritage that deserves to be protected.
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