Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 17 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1), an opposition with the Commission within 3 months from the date of this publication.

SINGLE DOCUMENT

‘Caviar d’Aquitaine’

EU No: PGI-FR-03054 – 5.1.2024

PDO ( ) PGI (X)

1.   Name(s)

‘Caviar d’Aquitaine’

2.   Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.7. Fresh fish, molluscs and crustaceans and products derived therefrom

3.2.   Description of the product to which the name in (1) refers

‘Caviar d’Aquitaine’ is a caviar consisting of unovulated oocytes (eggs) of the sturgeon species Acipenser baerii baerii.

It contains only sturgeon eggs and non-iodised edible salt containing at least 99 % NaCl and potentially a preservative food additive.

It is sold fresh, pasteurised or deep-frozen.

A product that does not contain preservatives or has not undergone a physical preservation process may be aged between 0 and 6 months, between 0 and 18 months for a product that is pasteurised or contains a preservative, and between 0 and 24 months for a deep-frozen product.

After the ovaries have been harvested and sorted, the product has the following characteristics: very little exudate, uniform size and colour (all natural egg colours are permitted, but all eggs within the same tin or container must be identical in colour. Eggs may be single-coloured or bicoloured).

‘Caviar d'Aquitaine’ less than 2 months old is odourless. Over 2 months old, it may have a slightly ‘fishy’ odour. The eggs separate easily. The texture can range from firm to soft depending on the age of the caviar (when young, it is rather firm). The membrane may be slightly perceptible in pasteurised eggs.

‘Caviar d’Aquitaine’ has buttery notes of ‘crème fraîche’ or ‘nuts’. As it changes over time, it becomes saltier, more intense, and the flavour lingers longer in the mouth. It should have little or no bitterness or ‘fishy’ taste and never tastes ‘rancid’, ‘metallic’ or ‘earthy’.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The sturgeons are fed with pelleted feed. Over 90 % of the fishery products used in the feed are recovered from by-products from processing for human consumption or from certified sustainable fisheries. None of the species fished are among the threatened or endangered species identified by the IUCN.

The feed does not contain genetically modified organisms (GMOs), antibiotics or food colouring.

Palm oil and palm kernel oil derivatives may only be used as binding agents and must make up less than 1 % of the finished product.

The ratios between nutrient families (animal proteins, plant proteins, fats, carbohydrates, vitamins and minerals) contained in the feed vary according to the growth stages of the sturgeons.

3.4.   Specific steps in production that must take place in the demarcated geographical area

All breeding intended to produce fry for the production of ‘Caviar d’Aquitaine’ takes place in the geographical area. This requirement allows the genetic quality of the sturgeons to be controlled and guaranteed, and the broodstock of caviar females to be selected on the basis of robustness and growth for males and size and egg yield for females. This requirement makes it possible to eliminate health problems as much as possible and to prevent contamination of the ponds.

The sturgeons are then reared in the geographical area. The quality of the caviar is primarily linked to the quality of the eggs, which depends on the conditions in which the sturgeons, which have a very long cycle (averaging 9 years), are reared, and about which producers have developed expertise.

Sturgeons are slaughtered in the geographical area, as the process from slaughter to the end of primary packaging of the caviar takes a maximum of 4 hours. These procedures are carried out continuously on the same site in order to ensure egg hygiene and freshness.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Primary packaging takes place in the geographical area, as the process from the slaughter of the sturgeons to the end of primary packaging takes a maximum of 4 hours. The eggs are packaged immediately after salting, in view of their fragility, which means that handling must be kept to a minimum. It also ensures greater traceability of this niche product.

‘Caviar d’Aquitaine’ is sold in varnished metal tins, or glass or plastic containers.

3.6.   Specific rules concerning labelling of the product the registered name refers to

The following information must appear on the front of the labelling and/or outer packaging of the tin or container in which the product is sold:

—	The PGI name ‘Caviar d’Aquitaine’

—	The logo of the collective mark ‘Caviar d’Aquitaine’

The minimum diameter of the logo of the collective mark is 15 mm.

However, this diameter may be reduced to 10 mm for tins or containers of no more than 20 grams.

The following information must also appear on the labelling and/or the outer packaging of the tin or container in which the product is sold:

—	The packaging number

—	The producer’s or trader's/repackager's identification number

—	The fishing date

—	The best before or use-by date

If one of the above elements appears on the outer packaging of a tin or container of ‘Caviar d’Aquitaine’, the tin or container must not be separated from its outer packaging until it is purchased by the final consumer.

Logo of the collective mark ‘Caviar d’Aquitaine’

Permitted variations

Key to logos:

Positive / Negative / gold on transparent background / black on gold background / black on silver background / holographic on transparent background

4.   Concise definition of the geographical area

The geographical area of the PGI ‘Caviar d’Aquitaine’ comprises the territory of the whole departments of Gironde, Landes and Lot-et-Garonne and the territory of the departments of:

Charente, with the exception of the municipalities of:

Abzac, Ansac-sur-Vienne, Brigueuil, Brillac, Chabanais, Chabrac, Chassenon, Chirac, Confolens, Esse, Étagnac, Exideuil-sur-Vienne, Hiesse, Lessac, Lesterps, Manot, Montrollet, Oradour-Fanais, Pressignac, Saint-Christophe, Saint-Maurice-des-Lions and Saulgond;

Charente-Maritime, with the exception of the municipalities of:

Aigrefeuille-d'Aunis, Anais, Andilly, Angliers, Angoulins, Ars-en-Ré, Aytré, Benon, Le Bois-Plage-en-Ré, Bouhet, Bourgneuf, La Brée-les-Bains, Chambon, Charron, Le Château-d'Oléron, Châtelaillon-Plage, Clavette, La Couarde-sur-Mer, Courçon, Cramchaban, Croix-Chapeau, Dœuil-sur-le-Mignon, Dolus-d'Oléron, Dompierre-sur-Mer, Esnandes, Ferrières, La Flotte, Forges, Le Grand-Village-Plage, La Grève-sur-Mignon, Le Gué-d'Alleré, L'Houmeau, Île-d'Aix, La Jarne, La Jarrie, Lagord, La Laigne, Loix, Longèves, Marans, Marsais, Marsilly, Montroy, Nieul-sur-Mer, Nuaillé-d'Aunis, Les Portes-en-Ré, La Rochelle, La Ronde, Le Thou, Périgny, Puilboreau, Puyravault, Rivedoux-Plage, Saint-Christophe, Saint-Clément-des-Baleines, Saint-Cyr-du-Doret, Saint-Denis-d'Oléron, Saint-Félix, Saint-Georges-d'Oléron, Saint-Georges-du-Bois, Saint-Jean-de-Liversay, Sainte-Marie-de-Ré, Saint-Martin-de-Ré, Saint-Médard-d'Aunis, Saint-Ouen-d'Aunis, Saint-Pierre-d'Amilly, Saint-Pierre-d'Oléron, Saint-Rogatien, Saint-Saturnin-du-Bois, Saint-Sauveur-d'Aunis, Sainte-Soulle, Saint-Trojan-les-Bains, Saint-Vivien, Saint-Xandre, Salles-sur-Mer, Taugon, Vérines, Villedoux, Villeneuve-la-Comtesse, Virson and Vouhé;

Dordogne, with the exception of the municipalities of:

Abjat-sur-Bandiat, Angoisse, Anlhiac, Archignac, Augignac, Azerat, Besse, Borrèze, Bouzic, Busserolles, Campagnac-lès-Quercy, La Cassagne, Chalais, Champniers-et-Reilhac, Champs-Romain, La Chapel-Saint-Jean, Châtres, Clermont-d’Excideuil, La Coquille, Les Coteaux Périgourdins, Coubdays, Doissat, La Dornac, Dussac, La Feuillade, Firbeix, Génis, Granges-d’Ans, Jayac, Jumilhac-le-Grand, Lanouaille, Marcillac-Saint-Quentin, Mazeyrolles, Mialet, Milhac-de-Nontron, Nadaillac, Nailhac, Nantheuil, Nanthiat, Nontron, Orliac, Paulin, Payzac, Pazayac, Pechs-de-l’Espance, Peyrignac, Piégut-Pluviers, Prats-du-Périgord, Preyssac-d’Excideuil, Proissans, Saint-Barthélemy-de-Bussière, Saint-Cernin-de-l’Herm, Saint-Crestin-et-Carlucet, Saint-Cyr-les-Champagne, Sainte-Foy-de-Belvès, Saint-Geniès, Saint-Jory-de-Chalais, Saint-Laurent-la-Vallée, Saint-Martin-de-Fressengeas, Saint-Martin-le-Pin, Saint-Médard-d’Excideuil, Saint-Mesmin, Saint-Pardoux-la-Rivière, Saint-Paul-la-Roche, Saint-Pierre-de-Frugie, Saint-Pompont, Saint-Priest-les-Fougères, Saint-Rabier, Saint-Saud-Lacoussière, Saint-Sulpice-d’Excideuil, Salagnac, Salignac-Eyvigues, Sarlande, Sarlat-la-Canéda, Sarrazac, Savignac-de-Nontron, Savignac-Lédrier, Teillots, Thiviers, Villac and Villefranche-du-Périgord;

Gers, with the exception of the municipalities of:

Arrouède, Aujan-Mournède, Auradé, Aussos, Aux-Aussat, Barcugnan, Bazugues, Bellegarde, Betcave-Aguin, Betplan, Bézues-Bajon, Cabas-Loumassès, Cadeillan, Castex, Chélan, Duffort, Esclassan-Labastide, Espaon, Estampes, Faget-Abbatial, Garravet, Gaujac, Gaujan, L'Isle-Jourdain, Laguian-Mazous, Lalanne-Arqué, Laymont, Lias, Lourties-Monbrun, Manas-Bastanous, Manent-Montané, Masseube, Meilhan, Miélan, Monbardon, Monblanc, Moncorneil-Grazan, Mongausy, Monlaur-Bernet, Montadet, Montamat, Mont-d'Astarac, Mont-de-Marrast, Montégut-Arros, Monties, Montpézat, Panassac, Pébées, Pellefigue, Ponsan-Soubiran, Pujaudran, Sabaillan, Sadeillan, Saint-Arroman, Saint-Blancard, Sainte-Aurence-Cazaux, Sainte-Dode, Saint-Élix-Theux, Saint-Lizier-du-Planté, Saint-Loube, Saint-Soulan, Samaran, Sarcos, Sarraguzan, Sauveterre, Ségoufielle, Sère, Simorre, Tachoires, Tournan, Troncens, Villecomtal-sur-Arros and Villefranche;

Pyrénées-Atlantique, with the exception of the municipalities of:

Aast, Abère, Accous, Agnos, Ahaxe-Alciette-Bascassan, Aincille, Ainharp, Ainhice-Mongelos, Ainhoa, Alçay-Alçabéhéty-Sunharette, Aldudes, Alos-Sibas-Abense, Ance Féas, Andoins, Angaïs, Anhaux, Anos, Anoye, Aramits, Arette, Arhansus, Armendarits, Arnéguy, Arrien, Arros-de-Nay, Arthez-d'Asson, Artigueloutan, Arudy, Asasp-Arros, Ascain, Ascarat, Assat, Asson, Aste-Béon, Aubertin, Aussurucq, Aydius, Ayherre, Baleix, Baliros, Banca, Barcus, Barzun, Bassillon-Vauzé, Baudreix, Bédeille, Bedous, Béhorléguy, Bénéjacq, Bentayou-Sérée, Béost, Bernadets, Berrogain-Laruns, Bescat, Beuste, Beyrie-sur-Joyeuse, Bidarray, Bidos, Bielle, Bilhères, Biriatou, Boeil-Bezing, Bonloc, Borce, Bordères, Bordes, Bosdarros, Bourdettes, Bruges-Capbis-Mifaget, Bunus, Buros, Bussunarits-Sarrasquette, Bustince-Iriberry, Buziet, Buzy, Cambo-les-Bains, Camou-Cihigue, Cardesse, Caro, Casteide-Doat, Castéra-Loubix, Castet, Castillon (Canton de Lembeye), Cette-Eygun, Chéraute, Coarraze, Corbère-Abères, Coslédaà-Lube-Boast, Eaux-Bonnes, Escot, Escou, Escout, Escurès, Eslourenties-Daban, Espéchède, Espelette, Espoey, Esquiule, Estérençuby, Estialescq, Estos, Etchebar, Etsaut, Eysus, Gabaston, Gamarthe, Gan, Garindein, Gelos, Ger, Gerderest, Gère-Bélesten, Goès, Gomer, Gotein-Libarrenx, Gurmençon, Hasparren, Haut-de-Bosdarros, Haux, Hélette, Hendaye, Herrère, Hosta, Hours, Ibarrolle, Idaux-Mendy, Igon, Iholdy, Irissarry, Irouléguy, Ispoure, Issor, Isturits, Itxassou, Izeste, Jaxu, Jurançon, Juxue, Labatmale, Labatut-Figuières, Lacarre, Lacarry-Arhan-Charritte-de-Haut, Lacommande, Lagos, Laguinge-Restoue, Lalongue, Lamayou, Lanne-en-Barétous, Lantabat, Larceveau-Arros-Cibits, Laroin, Larrau, Laruns, Lasse, Lasseube, Lasseubetat, Lecumberry, Ledeuix, Lées-Athas, Lembeye, Lescun, Lespielle, Lespourcy, Lestelle-Bétharram, Lichans-Sunhar, Licq-Athérey, Limendous, Livron, Lohitzun-Oyhercq, Lombia, Louhossoa, Lourdios-Ichère, Lourenties, Louvie-Juzon, Louvie-Soubiron, Luc-Armau, Lucarré, Lucgarier, Lucq-de-Béarn, Lurbe-Saint-Christau, Lussagnet-Lusson, Lys, Macaye, Maspie-Lalonquère-Juillacq, Maucor, Mauléon-Licharre, Maure, Mazères-Lezons, Mendionde, Menditte, Mendive, Mirepeix, Momy, Monassut-Audiracq, Moncayolle-Larrory-Mendibieu, Monein, Monségur, Montaner, Montaut, Montory, Morlaàs, Moumour, Musculdy, Narcastet, Navailles-Angos, Nay, Nousty, Ogeu-les-Bains, Oloron-Sainte-Marie, Ordiarp, Orsanco, Ossas-Suhare, Osse-en-Aspe, Ossès, Ostabat-Asme, Ouillon, Ousse, Pagolle, Pardies-Piétat, Peyrelongue-Abos, Ponson-Debat-Pouts, Ponson-Dessus, Pontacq, Pontiacq-Viellepinte, Précilhon, Rébénacq, Riupeyrous, Rontignon, Roquiague, Saint-Abit, Saint-Armou, Saint-Castin, Sainte-Colome, Sainte-Engrâce, Saint-Esteben, Saint-Étienne-de-Baïgorry, Saint-Faust, Saint-Jammes, Saint-Jean-le-Vieux, Saint-Jean-Pied-de-Port, Saint-Just-Ibarre, Saint-Laurent-Bretagne, Saint-Martin-d'Arberoue, Saint-Martin-d'Arrossa, Saint-Michel, Saint-Vincent, Samsons-Lion, Sare, Sarrance, Saubole, Sauguis-Saint-Étienne, Sedze-Maubecq, Sedzère, Serres-Morlaàs, Sévignacq-Meyracq, Simacourbe, Soumoulou, Souraïde, Suhescun, Tardets-Sorholus, Trois-Villes, Uhart-Cize, Uhart-Mixe, Urdos, Urepel, Urost, Urrugne, Uzos and Viodos-Abense-de-Bas.

5.   Link with the geographical area

The application to register the ‘Caviar d’Aquitaine’ PGI is based on its characteristics and reputation.

‘Caviar d’Aquitaine’ is the result of producers’ control of the entire production chain, from the initial egg to the final egg. Its organoleptic characteristics and quality are the result of the development of expertise in rearing and producing caviar from a non-endemic species which has adapted particularly well to the hydrogeological conditions of the area - Acipencer baerii.

‘Caviar d’Aquitaine’ is distinguished by its organoleptic characteristics and quality.

In the aftermath of the First World War, Russian caviar production was wiped out after the Bolshevik Revolution. It was in this context that Maison Prunier began making caviar from the European sea sturgeon, Acipenser sturio, which was still present in the Gironde estuary.

However, the population of Acipenser sturio gradually declined until it had almost disappeared by the end of the 20th century. For conservation purposes, research was then undertaken in Aquitaine on a freshwater sturgeon from the rivers of Siberia, Acipencer baerii.

The first sturgeon fish farms were established in the Isle and Arcachon basins in the 1990s and caviar was first sold under the name ‘Caviar d’Aquitaine’ in 1996.

Producers select fish by continuously observing the broodstock of caviar females during rearing, selecting for robustness and growth in males and size and egg yield in females.

Rearing conditions mainly depend on water quality, which must comply with a number of parameters, and expert knowledge of feeding to ensure sturgeon growth and fattening.

Producers have also put in place several stages in the egg selection process in order to ensure that the quality of their caviar is consistent. Once the eggs have been harvested, producers draw on their expertise to make batches of caviar that are uniform in egg colour and size, and to salt them by hand.

The geographical area of ‘Caviar d’Aquitaine’ belongs to the large sedimentary structure of the Aquitaine Basin and the Adour-Garonne river basin. It covers the sub-basins of the Adour, Garonne, Dordogne and Charente rivers.

Acipenser baerii is perfectly suited to the farming conditions in Aquitaine, which makes sense when those conditions are compared to the original environment. Factors linked to the altitude and the temperature and turbidity of the water were essential criteria in defining the geographical area.

‘Caviar d’Aquitaine’ consists of unovulated sturgeon eggs and non-iodised edible salt containing at least 99 % NaCl.

After the ovaries have been harvested and sorted, the eggs are of uniform size and colour.

Once in the mouth, the eggs separate easily and are firm for a young caviar and rather soft for a caviar that has changed over time.

It has buttery notes of ‘crème fraîche’ or ‘nuts’. As it changes over time, it becomes saltier and more intense, with flavours that linger longer in the mouth. It stands out from other caviars in that it has little or no bitterness or ‘fishy’ taste and never tastes ‘rancid’, ‘metallic’ or ‘earthy’.

Slaughter and processing are carried out continuously on the same site in a short space of time in order to ensure egg hygiene and freshness. The producers draw on their expertise to select ovaries according to the size and colour of the eggs and to create homogeneous batches. Indeed, the colour palette of Acipenser baerii eggs varies more than that of other Acipenseridae.

Salting is a skill of the producers in the area, as the amount of salt used depends on the ripeness of the eggs and has an impact on the finished product and on limiting exudate. The reputation of ‘Caviar d’Aquitaine’ is also based on this expertise, which results in less pronounced salty notes than those of other caviars.

Together, these practices make it possible to develop a product with its own criteria.

Produced on the basis of genuine expertise, ‘Caviar d’Aquitaine’ is becoming more widely known year after year. Renowned chefs regularly showcase it, including Christian Etchebest: ‘I later discovered caviar d’Aquitaine. I have noticed how it has improved in quality. Today it is one of the best in the world of caviar. It has truly become an exceptional product.’ (C. Etchebest, 2019). Or chef Yves Camdeborde, who has done wonders with ‘Caviar d’Aquitaine’ through ten culinary creations on the menu of his six Parisian restaurants. According to the Franco-Cambodian chef Tomy Gousset, who was awarded a Michelin star in 2019: ‘Caviar d’Aquitaine has a reassuring traceability in our professions. It is the result of expertise which, for me, evokes French heritage.’ (T. Gousset, 2019). Most recently, in 2021, ‘Caviar d’Aquitaine’ received the jury’s ‘coup de cœur’ award at the Gault & Millau grand tasting of products from Aquitaine.

Reference to publication of the product specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-82129855-91e8-4cac-939b-f04dcfb0d1f0

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(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).