It opens bright: grapefruit, red berries and raspberry over citrus and dewy peony, like berries on crushed ice at a Saint-Tropez lunch. Then the bouquet fills in, jasmine, Bulgarian rose, gardenia and ylang-ylang, creamy and sun-warm, with green violet leaf and a wisp of frankincense. By evening it settles into amber and vanilla over cashmere wood, cedarwood and musk, golden as the last light on a Riviera terrace. You arrive at dinner glowing, as if the whole day went your way.
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Top:
In the first minutes, grapefruit, red berries and raspberry burst over citrus and dewy peony, juicy as berries on crushed ice at a Saint-Tropez lunch.
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Heart:
An hour in, jasmine, Bulgarian rose, gardenia and ylang-ylang fill in, creamy and sun-warm, with green violet leaf and a wisp of frankincense, like a Côte d'Azur flower market at noon.
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Base:
By evening, amber and vanilla glow over cashmere wood, cedarwood and musk, soft and golden as the last light on a Riviera terrace.
