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Introducing Santelle....
Comforting and empowering, Santelle is an enveloping scent that wraps you in softness and warmth. With a bright and subtly sweet opening, it intertwines the radiant glow of sandalwood with the caramel of immortelle.
Top Notes
Zesty and piquant black pepper with the delicate sweetness of pear and cassis.
Heart Notes
A rich heart of creamy sandalwood, made luminous with pink pepper and peony.
Base Notes
Soft and woody Atlas cedarwood with the caramel warmth of immortelle.
We've upcycled...
Clove Leaf
Spicy, woody and aromatic clove leaf essential oil is sourced from the Molucca islands of Indonesia. The buds of the tree are used for the food and fragrance industries, whereas leaves and stems are left behind. The salvaged leaves are distilled into this opulent oil that brings a complex and smoky depth to Santelle.
Orange Peel
Sweet and uplifting, with the characteristic freshness of peeling an orange. Produced in South American countries for the juice and food industries, the orange essential oil is cold-pressed from peels that would typically be discarded. Orange weaves into the scent confidently, elevating it with a squeeze of zesty vibrance.
Introducing Flaura...
Create yourself a vibrant floral aura. Opening brightly with uplifting freshness, Flaura is a scent blooming with white flowers and sensuality and surrounds you with effervescent positivity.
Top Notes
Fresh, sparkling and uplifting bergamot with the juicy sweetness of blackcurrant.
Heart Notes
A floral aura from honeyed petals of orange blossom, green jasmine sambac and peachy tuberose.
Base Notes
A radiant base of Virginia cedarwood, velvety vanilla pods and warm fluffy musks.
We've upcycled...
Jasmine Sambac
Green, floral, bright and blooming, jasmine sambac is grown in Tamil Nadu for use in bridal and ceremonial wear. Blossoms of these sacred flowers that remain unsold from markets are rescued and transformed into floral absolute for use in perfumery. It brings warm, blossoming sensuality to Flaura.
Cinnamon Bark
Spicy and peppery with a blush of vanilla, Sri Lankan cinnamon is heralded as the finest in the world. Sun-warmed cinnamon bark curls into quills on drying, but less uniform rolls are left behind. The spice market’s loss is our gain as these imperfect quills are distilled into a sweet, woody oil that exudes sophistication and elegance.
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