Arancia di Sicilia has Orange Sanguinella in the top note. In perfumery the essential oil from bitter oranges carries greater value than that of more common sweeter varieties. The Sanguinella Orange is the exception to the rule due to its exceptionally high quality.
Firstly, the brown colored essential oil is extracted from the rind without coming into contact with the fruit’s juice which will be used for drinks.
The second extraction method takes place when the growing season draws to a close. The complete fruit is passed through a press, blending oil from its peel together with the juice. Then a sfumatorchio extractor is used to separate the juice from the slurry and finally centrifuge separates the oil from the juice.
After this complex and skillful process these two very different essential oils are blended together in our new Perris Monte Carlo Arancia Di Sicilia masterpiece, a tribute to the fruit symbol of Sicily.
The scent’s heart is enhanced with almond, vanilla and cinnamon, followed by base notes revealing soft musk and amber then finally the intense aroma of absolute of coffee.