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Acqua Di Parma's "Gelsomino a Freddo" Fragrance Is Produced Via The Traditional Cold Enfleurage Method

  • Pravin Nair
  • 4 days ago
  • 1 min read

Updated: 2 days ago

The launch comprises candles, diffusers, and bath & body items.


Acqua Di Parma
Acqua Di Parma

Acqua di Parma’s latest offering, “Gelsomino a Freddo,” is a dynamic and audacious eau de parfum that is part of the Signatures of the Sun line, crafted using the traditional technique of cold enfleurage. During consecutive 48-hour cycles, freshly collected jasmine flowers are meticulously pressed into purified shea butter, enabling skilled perfumers to retain every subtle olfactory molecule. This labor-intensive procedure is evident in the fragrance's name, "a Freddo" (meaning "cold"), which guarantees a deeply nuanced jasmine aroma that harmonizes traditional legacy with contemporary workmanship.


Acqua Di Parma
Acqua Di Parma

The scent begins with a vibrant blend of Italian lemon, pink pepper, and artemisia, transitioning to a core of exquisite jasmine enfleurage, smoky black tea, and orris concrete. The foundation of guaiac wood, cypriol, and patchouli essence provides warmth and structure, creating an intriguing interplay between radiant floral brightness and smoldering undertones. “The creation of this fragrance posed a dual challenge,” states perfumer Daphne Bugey, “first in harmonizing these opposing elements while enhancing the jasmine enfleurage extraction,” and second in “establishing a balance between the floral and woody components of the composition” to attain a genuinely gender-neutral scent.


Acqua Di Parma
Acqua Di Parma

The perfume is housed in Acqua di Parma’s reimagined translucent Signatures of the Sun container, which includes an expanded hatbox and an updated label. The eau de fragrance is accompanied by new Signatures of the Sun rituals: Zafferano Hand and Body Wash, Body Cream, 200-gram candles, and a 180 ml diffuser. These enhancements, in conjunction with “Gelsomino a Freddo,” will soon be accessible via Acqua di Parma.




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