Colonia Intensa, by Acqua Di Parma, opens on vivid spices carried by freshness. The heart blends orange blossom and camphoraceous herbal notes, while the base brings together wood, toasted resin and an earthy note.
Cardamom and ginger, both spicy, occupy the top alongside bergamot: both fall under the spice category, while the freshness rather draws cardamom closer to bergamot, fruity and lively.
Neroli, floral and tangy, sits alongside resinous, honeyed myrtle and camphoraceous, herbal mugwort. The heart thus blends a floral register with greener, more resinous accents, with no direct common ground between these three raw materials.
In the base, woody and animalic musk accompanies vanilla-and-caramel-tinged benzoin and earthy, damp patchouli. Three distinct textures sit side by side here, between animalic matter, gourmand sweetness and damp soil.