The J'adore journey continues. After having introduced you to house perfumer-creator François Demachy yesterday, DiorMag is now taking you to Provence, not far from Grasse. To the Domaine de Manon, to be precise, where the key flower that makes up J'adore is harvested - jasmine.
Already in the 18th century, it was the favorite flower of Marie Antoinette, the queen of France. As a result, jasmine found its way into pomades and scented waters, which became the signature scent left in the queen's wake. Jean-Louis Fargeon, her perfumer, referred to it in his treatise: "The smell of jasmine flowers is so delicious, it was inconceivable to not find more than one use for it." In 2012, it's in Provence, near the famed town of Grasse, that jasmine has found a place to perpetuate it's heady seductiveness. Here, on the Manon estate, the flower is considered as precious as gold, grown and harvested by the same family with a know-how passed down through more than three generations. With a mere three hectares, the cultivation places perfection and respect for nature at the center of its work, and reserves its harvests exclusively for Dior. It's a focus on nature developed and enhanced by François Demachy, Dior's perfumer-creator, who takes pride in using the best raw materials for his creations. Jasmine grandiflorum is one of these. As the primary component of the J'adore fragrance, this flower gives the golden liquid all its strength and subtlety, its depth and sensuality.
"The richness of the soil there is without match," says François Demachy. And precious as the jasmine may be, it's the process of gathering it that is the defining factor. Possible only between the months of August and October, it takes place solely at dawn, before the sun's harsh rays have an opportunity to damage the jasmine's delicate white petals. In under 100 days, 15,000 kilos of jasmine flowers are thus harvested, before being weighed and treated for the extraction of their infinitely desirable properties. "It takes 10,000 blooms, all individually picked, to make a kilo of jasmine flowers. And it takes 600 kilos of jasmine flowers to make a kilo of pure perfume. So when you have a kilo of pure perfume, that represents six million flowers," explains François Demachy. J’adore is the fruit of this intense labor, the fruit of nature and an ancestral savoir-faire. Carole Biancalina, owner-producer of the Domaine de Manon admits that "when I first smelled this perfume, I got a sensation as though I was right there at the flower harvest."