In this exclusive article, we will take you through the magical production process that brings each and every bottle of perfume to life.

Mixing:

In steel tanks with automatic mechanical agitators, cosmetic grade vegetable Ethyl Alcohol from cereal and beetroot mixtures is mixed with a small portion of demineralized water, then the previously designed and formulated blends of essences are incorporated.

Maceration and Filtration:

The created perfumes are left to rest in glass bowls at a temperature of 10°C for about ten days away from light, a first filtration is carried out to eliminate any particles from alcohol or essences, they are returned to glass bowls for another ten days and a second filtration is carried out, they are macerated for a period that varies from 4 to 7 weeks at the discretion of the perfumer.

Packaging:

The macerated and perfectly filtered perfume is bottled with a semi-automatic system, manually crimped and always manually prepared for insertion into its box or sales case.