It was the Italians who first sensed that cloves shared the very olfactory soul of the flower bearing their name. It was Marco Polo, returning from China with his ships laden with spices, who christened the carnation in homage to this striking resemblance.
Yet the carnation conceals another secret: a whisper of vanilla that drapes it in unexpected tenderness. This is no coincidence, but a quiet miracle of natural chemistry. Eugenol, the principal component of clove essence, can transform into vanillin through a delicate process of hemisynthesis. In this fragrance, flowers become the perfumer’s atelier — where science meets emotion.
