Bois 1920
A unique visual signature based on accords, character, and seasonality
The grapefruit arrives with immediate, almost aggressive vitality—that bittersweet burst that catches at the back of your throat. Mandarin and orange swirl in quickly, but they're rendered in sharp, slightly green tones rather than as plump, sweet fruit, whilst something faintly mineral and skin-like dominates the very first breath.
By the second hour, petitgrain emerges as the true protagonist, introducing a subtle herbal-green quality that shifts the entire composition away from simple citrus candy. Lime arrives with its characteristic soapy-green edge, and you begin detecting the spice accord—a quiet peppery warmth that prevents the fragrance from becoming one-dimensionally tart.
The citrus fades to a pale whisper, and what remains is surprisingly intimate: a soft patchouli-musk base that smells more like clean skin touched with dried herbs than any conventional woody-amber drydown. By the fourth hour, it's barely detectable—a faint green shadow rather than a lingering presence.
Agrumi Amari di Sicilia is a Sicilian citrus manifesto that refuses sentimentality. Rather than treating orange and grapefruit as cheerful, breakfast-table abstractions, Enzo Galardi constructs something considerably more austere—a study in bitter aromatics and green mineral tension. The mandarin and grapefruit arrive with genuine astringency; this isn't the soft, jammy sweetness of a ripe orange but rather the pith, the white membranes, the slightly ferrous snap of citrus skin compressed between your fingers.
What's particularly compelling here is how the petitgrain heart deepens into something almost herbaceous, preventing the composition from ever feeling purely fruity or juvenile. The lime enters not as a tropical flourish but as a sharp, slightly soapy counterpoint—that peculiar green-bitter quality that lime can possess when it's treated as a structural element rather than a flavouring. There's a noticeable spice accord threading through the middle registers, likely from the petitgrain's own slightly peppery undertones, which adds a subtle warmth that prevents this from becoming merely tart.
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3.5/5 (167)