DESCRIPTION
A decadent expression of sweetness wrapped in modern elegance, Red Velvet is an Eau de Parfum that captures the irresistible allure of indulgence. Part of the new Delicacies Collection, this fragrance is a celebration of creamy desserts and luminous femininity—where radiant fruits melt into airy confections and settle into a warm, sensual embrace. Designed for the individual who moves with quiet confidence and irresistible charm, Red Velvet leaves a trail that feels both deliciously playful and unmistakably refined.
COMPOSITION
The fragrance opens with a sparkling burst of sun-ripened Strawberry, its juicy sweetness sharpened by the bright zest of Lemon, creating an immediate sensation of vibrant freshness. This effervescent introduction softens into an indulgent heart where Frangipani blooms alongside delicate Sugar crystals and the airy decadence of Whipped Cream, forming a smooth, velvety accord reminiscent of a luxurious dessert. As the fragrance settles, a comforting base of Vanilla Bean, Amber, and Musk emerges—warm, creamy, and softly addictive—leaving a lingering trail that feels intimate, elegant, and unforgettable.
INSPIRATION
The Velvet Indulgence. Red Velvet is inspired by the timeless pleasure of a perfectly crafted dessert—rich, delicate, and impossible to forget. It embodies the spirit of someone who balances softness with strength, sweetness with sophistication. As part of the Delicacies Collection, it pays tribute to the art of edible inspiration transformed into scent—capturing moments of comfort, celebration, and irresistible temptation.
ART OF PERFUMING
To experience Red Velvet’s full evolution—from sparkling strawberry brightness to its warm vanilla-musk embrace—apply the Eau de Parfum to pulse points such as the neck, inner wrists, and décolleté. The warmth of the skin enhances its creamy and ambered depth, allowing the fragrance to unfold with graceful intensity. For a lasting and memorable signature, lightly mist onto hair or fabric to create a soft, lingering veil of sweetness.
