Below is a list of the ingredients that were used to build the fragrance formulas and their origin. We selected raw materials that incorporate the values of tradition and modernity. To formulate a fragrance, natural and synthetic raw materials are used. 

Climbing shrub up to 2mt tall with light green leaves and large white fragrant flowers.

Cultivated in India, Egypt Italy and France.

Flowering occurs in late summer (July/November).

The flowers are used to produce an absolute.

Jasmine absolute is obtained by solvent extraction of hand-picked fresh flowers.

To obtain 1kg of absolute you need 2-3kg of concrete, and to obtain it you need 1000kg of flowers.

The olfactory profile is strong, enveloping, warm, indole, animalic, powdery, fruity and spicy facet, very sensual, oriental.

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Perennial herbaceous plant with small elongated foliage and small pinkish-white flowers.

This plant is native to Egypt, but can be found in many Arab countries.

It's flowering period is July - August.

In perfumery, the essential oil is produced by steam distillation of the flowering tops and leaves.

In this case it was used the molecular distillation technique.

The olfactory profile is camphoraceous, mentholated, but sweeter, balsamic and slightly fruity than peppermint.

It is the classic mint used in Moroccan tea.

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Ginger is a perennial herbaceous plant, native to Asia and from whose rhizome a very aromatic and spicy spice is obtained.

Today it is widely grown in almost all tropical and subtropical countries.

CO2 ginger extract is a product obtained with a modern technique using a low temperature process.

This extraction ensures a powerful, complex, aromatic, attractive aroma of freshly cut, pungent ginger. Bright and woody.

China and India are the largest producers of ginger.

In the East, ginger root is used for both culinary and healing purposes.

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Evergreen perennial tree of 3/5 mt high with very fragrant white flowers with five petals.

The fruit looks like a lemon but it’s color is green. It is a hybrid between a lemon and a bitter orange.

The essential oil is obtained by expression of citrus peels. It is also used to flavor Earl Gray tea.

To obtain 1 kg of essential oil you need 200kg of fruit. It's best habitat is Calabria.

It is also cultivated in the Ivory Coast, Argentina and Brazil. The olfactory profile is very rich, complex, fresh, citrusy, slightly bitter, sour, green.

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It is a modern, elegant amber.

It is an ingredient that comes from a chemical extraction that avoids the use of Salvia Clarea.

The olfactory profile is warm, animalic, slightly marine, woody, dry, amber, slightly sweet and gives richness to the whole composition, increasing its diffusing power.

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It is a component of natural vetiver.

Woody like vetiver, a little bitter, earthy (but less than natural vetiver), dry, slightly smoky, fruity like grapefruit.

Complex, very refined.

In this case the molecular distillation technique was used.

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It is an aromatic umbrella plant that belongs to the fennel, carrot and celery family.

Originally from Northern Europe and Siberia, it was introduced to France in the Middle Ages.

In perfumery roots and seeds are used with two different olfactory yields.

Steam distillation is used as an extraction method.

Approximately 330 g of roots are needed to obtain 1 ml of essential oil.

The olfactory profile is bitter, aromatic, woody.

It is also used as a flavoring for gin.

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The mandarin is a tree about 5 meters tall with oval leaves and white, fragrant flowers.

The tree has orange colored fruits.

Red mandarin essential oil is obtained by cold pressing of the peel of the fruit.

The one we use has Italian origins, but today it is grown all over the world.

Blood mandarin has a sweet, citrusy and slightly floral aroma, similar to that of an orange.

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The tree reaches even 20 mt in height.

The leaves are dark green and has small yellow hermaphroditic flowers.

The essential oil is obtained by steam distillation of the sawdust from the bark.

The main producers are Argentina, Bolivia, Brazil, Paraguay.

The olfactory profile is a little animalic, woody, balsamic, earthy, edible smell with smoky and musky facets, dry, soft.

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