The experience of creating caviar

Want to make your own caviar?

In the 1930s, a Russian expert named Theodor Classen was commissioned to start producing caviar, of a quality similar to that of his country of origin, in an area near the Guadalquivir River. The aim was to produce a luxury food that was becoming fashionable in the great European restaurants. Classen's technique involved fishing for the Acipenser naccarii sturgeon, one of the most prized sturgeon species living in this river. Years later, the Domezains continued Classen’s work, beginning to breed sturgeon in captivity. The reintroduction of this type of fish in Riofrío, very close to the Guadalquivir, generated a great deal of scientific interest at the time. In the 1990s, a major opportunity arose for sturgeon breeders in captivity: an international decree declared the sturgeon an endangered species, meaning the fishing of wild sturgeon was completely forbidden. This meant that caviar producers could no longer fish for the huge specimens that inhabited the Caspian Sea. Instead, they had to find fish farms with the necessary requirements to raise the sturgeons from which the world's most expensive gourmet food is produced. For this reason, all caviar consumed today comes from fish bred in captivity. Learn more about this and the origins of Riofrío on our guided tour.

Get to know the environment where we breed the sturgeon that are the source of one of the finest caviars in the world. You can also enjoy a unique experience with a dive in our sturgeon pools. We’ll provide you with all the necessary equipment, and you’ll be accompanied by our specialists. At the end of the tour you can enjoy a tasting of 40 grams per person of our caviar varieties, and even learn how to make your own caviar, under the guidance of our technicians. If you would like to book this tour, fill in your details and we will contact you.