Mandorlo di Sicilia, created by Acqua Di Parma in 1999, opens on star anise and a duo of citrus, bergamot and orange sharing the same freshness. Almond and ylang-ylang meet in a powdery heart, while the base blends vanilla, cedar and tolu balsam.
Star anise, anisic and spicy, sits alongside bergamot and orange in the top notes; these last two, both fresh, share the same fruity acidity that the spice of the star anise comes to contrast.
Almond, powdery and sweet, and ylang-ylang, also powdery but evoking nail polish, share the heart on a common powdery base despite quite distinct tonalities.
Vanilla and tolu balsam, both warm, bring the base together with the sensuality of vanilla, while cedar, woody, reveals this same vanilla facet alongside the tolu balsam.