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Home Cuirs Nomades Italian Leather

Italian Leather - Eau de Parfum | Memo Paris

Italian Leather
Eau de Parfum

Name: Italian Leather
Brand: Memo Paris US
Price: 310.00 USD
Availability: InStock
Rating: 4.9 (30 reviews)

$310

Format:

75ml
200ml

Description
Notes
Ingredients

Dolce Vita

Italian Leather speaks the Italian of Rome, the one drowsily murmured in the seat of a cabriolet during an impromptu lover's siesta. It teams the simplicity of green tomato leaf with the sophisticated beauty of leather, myrrh and vanilla absolute. A lucid dream.

Oil of green Tomato leaf, Vanilla absolute, Leather accord

Rockrose absolute, oil of Galbanum, oil of Clary Sage, Iris concrete, oil of Sandalwood, Myrrh resin, Musk

ALCOHOL DENAT. • PARFUM (FRAGRANCE) • AQUA (WATER) • BHT • COUMARIN • LIMONENE • LINALOOL • ALPHA-ISOMETHYL IONONE • BENZYL BENZOATE • BENZYL CINNAMATE • BENZYL ALCOHOL • CINNAMYL ALCOHOL • GERANIOL • EUGENOL • CINNAMAL

*The alcohol in our formulas comes from organic cereals from France or Italy.

A BEAUTIFULLY WRAPPED GIFT BOX

with a Furoshiki to match this fragrance

A WELCOMING SAMPLE

and a poetic surprise with this perfume

EASY RETURN

to order with your eyes closed

MADE IN FRANCE

and made to please you

Not ready to commit? Try it first! The Memo Paris perfume trial service, exclusively on memoparis.com. Learn more.

Dolce Vita

Hair wrapped in a scented scarf, off to explore the countryside. Green tomato leaf. One eye on the rear-view mirror of the convertible, a playful smile on the lips. Vanilla absolute. The red leather of the steering wheel brings a flush to the cheeks. Myrrh resin. Beauty stretches out lazily with each passing mile. Oil of pink pepper. An impromptu lover’s siesta in the seat of a cabriolet. Leather accord. The gentle glow of fire burning like a love potion. Italian Leather speaks the Italian of Rome, the one murmured in the ear.

Vanilla

Cultivated in Madagascar, the vanilla pods, which are the fruit of an orchid, are carefully selected and scalded in 60°C water, then placed in a hot chamber for fermentation. They are left to dry in the sun for 2 weeks and then stored away from light for 8 months to allow their olfactory molecules to develop and render their powerfully spicy, sweet and animal-like aroma over time.