Tiziana Terenzi
A unique visual signature based on accords, character, and seasonality
The initial burst is uncompromisingly citric—bergamot's waxy bitterness tangles immediately with the sharp snap of Italian lemon, whilst the Brazilian orange provides a rounder, almost candied undertone. Within two minutes, the peaches ghost in at the edges, softening what could have been a harsh opening into something altogether more tactile and inviting.
By the second hour, the peach accord has fully established dominion; the white peach brings skin-like softness whilst the yellow variety contributes a honeyed density. The blackcurrant emerges as a crucial player, its dark-fruit tartness cutting through the stone-fruit sweetness and preventing any drift towards cloying territory. The woody base—cedar in particular—begins its gentle assertion, creating a pleasant push-pull between fruity warmth and drier, resinous undertones.
The final phase reveals Cubia's true character: a woody-fruity composition that refuses to abandon its citrus origins entirely. The patchouli and sandalwood form a creamy, almost skin-like base whilst whispers of peach and blackcurrant persist as ghostly memories rather than present declarations. It's an understated conclusion, settling into something closer to a woody-fruity skin scent than a bold signature.
Cubia announces itself as a sun-drenched citrus composition with genuine molecular heft—this isn't a fleeting splash but a piece with architectural ambition. The Calabrian bergamot and Italian lemon arrive with that characteristic brightness, but Paolo Terenzi immediately complicates matters by threading Brazilian orange through the top register, lending a heavier, almost marmalade-like quality that resists the typical clean-air trajectory of citrus fragrances. What's remarkable is how swiftly the peaches materialise; rather than waiting demurely in the heart, the white and yellow peach notes seem to rise up through the citrus, creating a fuzzy, nectar-laden middle ground where juiced citrus collides with stone fruit flesh.
The blackcurrant plays a crucial role here—it's not a whisper of berry sweetness but an actual flavour modifier, introducing a subtle tartness and herbaceous spine that prevents Cubia from sliding into mere gourmandise. This is where the woody accords (88%) begin their influence; the Atlas cedar and Indian sandalwood don't wait for a traditional base reveal. Instead, they creep in sideways, creating a peculiar tension between the fruit's succulence and wood's drying pull. The Indonesian patchouli, present but not dominant, adds earthiness without the typical smokiness or darkness one might expect.
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