EVERY PLACE, EVERY CORNER, EVERY “MOMENT”
IT WILL BE PERFUMED WITH THE MOST SUITABLE FRAGRANCE (example described below)
BEGINNING OF THE OLFACTORY PATH WITH THE FRAGRANCE CHOSEN BY THE BRIDE.
The olfactory journey begins at the bride’s house, where relatives and friends will be enveloped in a cloud of perfume.
You can choose between our 140 different fragrances or we can make a customized perfume ad hoc, also following the aromas of the elements of the bouquet.
Her image will remain for a long time in the memory of the guests, because the anchoring will be done through the perception of a magical, sophisticated and unique fragrance that the bride has chosen as hers.
The olfactory decor will be performed by spraying a special scented water for textiles on sofas, curtains, carpets, etc., which will not leave halos but a persistent and non-invasive fragrance.
SECOND STAGE OF THE OLFACTORY PATH: THE CHURCH
The church space deserves our utmost attention and that is why the choice of the bride and groom must be shared with the Essenziere because this special place, the most important of the wedding, needs a transversal and unisex fragrance: it will avoid disturb the most sensitive noses and there will be no gender differences.
The perfume must be very intense on the outside and in a delicate but easily perceptible form inside.
The choice of perfuming vehicles can be: outdoor catalytic lamps (which have an isopropyl rather than ethyl base, with an important variation in the notes but with a very broad perfuming power), direct spray on the sides of the stairs or ignitions of particular burner waxes.
Inside, the perfumed water on the fabrics and the environmental spray on the entire area are an obligatory choice, because they will have to envelop without invading the living space of the participants.
THIRD STEP OF THE OLFACTORY PATH: ENTRANCE OF THE LOCATION
To give continuity to the ceremony, the entrance to the location must be strongly scented with the same fragrance as the church.
In large open-air spaces, the most suitable perfuming are scented oil lamps or torches, but catalytic lamps are also a good resource, as well as pure essence sprinkled on stones exposed to the sun.
FOURTH AND NINTH STEP: WEDDING WINE STATION BAR
THE FRAGRANCES WILL BE CHOSEN BETWEEN: CHAMPAGNE- DRY WHITE – SUPERIOR RED – SPARKLING RED
We have recreated the aromas of the wine: floral, fruity, herbaceous, mineral, spicy, balsamic and ethereal aromas. We put them together, creating 4 different bouquets, and they are nothing more than the olfactory sensations of this wonderful liquid.
These particular ambient fragrances are like “wines only to smell”
Dry white wine bouquet: The nose opens with a deep floral bouquet, enriched by delicate hints of tropical and citrus fruits.
Champagne perfume : Fresh and intense; notes of ripe golden apple and white flowers, with delicate hints of yeast.
Sparkling red wine bouquet: Intense nose with hints of red fruits in alcohol, currant, plum, karkadè and violet
Superior red wine bouquet: The broad bouquet has a dominant fruity scent, to which are added delicate but persistent spicy and ethereal notes.
The most suitable procedure to perfume this station is to wet the rustic wooden objects with a “made ad hoc” mixture .
FIFTH STEP: WEDDING BREAD BAR with WARM BREAD SCENT
Nobody can deny that the aroma of freshly baked hot bread has the ability to make us feel better. And it is that hearing that aroma immediately transports us to a happier place and the reason for this well-being is more due to a psychological reaction than to the chemical combination of the ingredients that generate the smell.
Human beings perceive five flavors that we have cataloged very well: sweet, bitter, salty, sour and umami. But we are recipients of an infinite number of smells for which it is extremely difficult to find a description or even just an adjective.
The sense of smell, unlike other senses, is not consciously processed. The information comes directly to our emotion and memory brain centers.
This is the reason why recreating the smell of hot bread is an immediate form of creating a joyful moment.
Our bread scent is very realistic because it is made with food flavorings. It cannot be conveyed in the ambiance, or in the open air as in this case, by dissolving these aromas in alcohol because it totally alters the final result.
We produce beeswax and paraffin molds for food use and melt in burners placed directly on the foodstation or else can use our exclusive bread candles.
SIXTH STEP: RAW FISH
CHOSEN PERFUME: SEA WATER SCENT
The olfactory pyramid opens with the notes of salt; in the heart we find algae; it closes with aquatic woods that refresh and ensure excellent persistence.
This fragrance will bring us the sensation of a fresh sea breeze even if we are inland.
The perfect way to perfume this station is to spray draperies or natural elements such as stones with scented water with the right concentration of essence.
SEVENTH STEP: BEER BAR
The choice falls on two fragrances: blonde beer or double malt. Two fragrances with fragrant notes of fresh cereals, hops, ferments and yeasts. The bouquet of notes attributable to honey, or to roasts, dried and dehydrated fruit, or even to roasted type suggestions, to land to the fruity sensations, an olfactory ocean from which we can draw the most varied aromas: the classic pear, apple, banana, or the exotic coconut, pineapple, passion fruit, up to the microworld of citrus fruits. Perfuming method: the same applied to the wine bar station.
EIGHT STEP: FRIED FOOD.
A fragrance is a must: AMALFI LEMONS
a solar and tonic scent, which stimulates the desire to do things, helps concentration, facilitates communication and attracts sympathy.
It is a very popular fragrance in public places, particularly in restaurants such as bars, ice cream parlors and gastronomy shops. Its smell stimulates the appetite and promotes digestion and even more: it has an ‘anti boredom’ tonic effect.
But in reality, the quality that interests us most is that of eliminating the smell of smoke and fried food and preventing it from appropriating the clothes of the guests.
The drops of pure essence will be poured directly onto the heat source to enhance the fragrance effect.
The catalytic lamps with a scent of lemon peel complete the balance of aromas.
TENTH STEP: MEATS AND CHEESE STATION
The most suitable options for this station are those of the single note fragrances that will have the task of sweetening (without covering) the strong smells of cold meat cuts and cheeses.
Black pepper from Lampong
Malabar green pepper
Recife pink pepper
Muntok white pepper
These fragrances are mostly used as real kitchen odor eaters.
In this specific case, the choice falls on red basil, which in addition to giving a touch of freshness, harmonizes with the abundance of green plants of the location
The fragrance is so powerful that you just need to spray it under the table.
LAST OR FIRST STEP OF THE BUFFET: COCKTAIL BAR
This station is at the origin and at the end of the buffet wheel.
The scent must be very pleasant and harmonious, involving and balancing the main notes of citrus, fruity, flowery but always as the main theme that of the invitation to conviviality and the enjoyment of food.
The chosen perfume is VANILLA AND VERBENA
Scientific research has shown that vanilla essence has many positive effects on the nervous system, in fact it has the characteristic of mild antidepressant. The vanilla scent acts very strongly against our psyche, because it has the power to evoke infantile interior landscapes.
Verbena, a symbol of peace and prosperity, was used in ancient times to awaken the loving passion and give harmony to one’s love life. It is said that the young brides on their wedding day brought with them a flowery bunch of verbena, which would help them get through the first night.
Beyond these legends, verbena stimulates happiness.
With its citrus notes, the therapeutic qualities of this plant are worthy of consideration; it has a very strong antidepressant action, ideal for encouraging a good mood during a party.
The method for conveying the perfume will be the same as for wine bar station.
STEP TWELVE: dining room
For this very special step it is necessary to choose a truly transversal, delicate, relaxing perfume that does not intercede with the scent of the dishes.
The edges of the tablecloths will be sprayed to give a delicate and very pleasant effect.
A perfumed placeholder can complete the olfactory decor.
THIRTEENTH STEP: coffee !!!
To persuade guests to leave the dining room and sit outside on the relaxing sofas to have a good coffee, we will use a powerful professional diffuser positioned in the entrance door of the room.
Our coffee ‘fragrance is very, very realistic and intrusive, so the timing must be perfect.
As soon as we start to make the diffuser work, the whole room will be filled with a good 100% Arabica scent and the guests will follow the trail.
Combined with this station there will be that of bitters and liqueurs after meal.
The reference fragrance will be that of Cherry Liqueur which, in addition to recalling home-made liqueurs, refers to a specific symbolism in the wedding.
In Greek mythology, the cherry tree was sacred to Aphrodite, the goddess of beauty and love. That is why the cherry is considered a real good luck charm for lovers all over the world. And in some parts of Italy, the best declarations of love are still made in the shade of a cherry tree in bloom.
STEP FIFTEEN: fresh fruit.
We have multiple fragrances that can be combined with this step but to dare an exotic touch and another citrus that balances the sweetness of the fruits, attract the MARACUJA AND GREEN MANDARIN fragrance.
SIXTEENTH STEP: dessert buffet.
Most suitable perfume: Chantilly and berries.
A joyful fragrance tangible in the sparkle with an opening of blueberries, wild strawberries, blackberries and gooseberries. The heart is pure emotion of bright petals of cassis flowers that intertwine in the weave of a seductive lace with exquisite shades of red currants and white mulberries. Sensual and suffused the base with vanilla caressed by the vaporous charm of raspberries.
The perfuming method will be the same as for wine bar station.
SEVENTEENTH STEP: sugared almonds and candies.The most appropriate fragrance for this universal symbol of the wedding, could not be other than our essence VANILLA SKY.
An ancient Mexican legend has it that Xanat, the young daughter of Mexico’s fertility goddess, fell in love with a young Totonac. Since she could not marry him due to her divine nature, she turned into a plant that would bring her pleasure and happiness. Thus was born the vanilla flower.
The drapery of the table sprinkled with Vanilla Sky water will be enough to release an exquisite aroma.
EIGHTEENTH STEP: WEDDING CAKE
The moment of cutting the wedding cake is long awaited and has a profound meaning.
The groom has to start cutting the cake first and the bride has to finish the cut always, however, holding the knife together, never separated. This gesture represents the union of the newlyweds.
The atmosphere to be created around this ritual is very important.
The perfume should once again be the one used in the Church, but released in a more delicate form.
This is why we thought of our special ring burner tops, which in addition to being positioned above good-luck glasses, act as small lamps with the t-light inside. The rings and the circular shape are good luck charms.
NINETEENTH STEP: dancing !!!!
Moving guests is like herding cats
You know where you want them to go, but they don’t want to cooperate.
The fact of organizing an olfactory journey in this wedding with a considerable number of guests helps in part to guide people through the different stations.
Guests generally move slowly.
They chat to catch up, kids run around, and older people don’t move as fast as they used to.
If we arrived at the musical entertainment area with a modest respect for the schedule, we can consider ourselves lucky.
The energizing scent is a must here. ORANGE AND CHILLI !! And let’s dance!!
ESPECIALLY DESIGNED FOR THE CHILDREN:
They too will have some olfactory decor in the area dedicated to games.
A very sweet scent of cotton candy will envelop their space, increasing the joy and fun.
EXTRA CONTENT: OLFACTORY EVENT. In this event within the party, during the coffee break, with the use of special olfactory bells, the guests will be taste the path of the different wedding stations. There will be a bell for each fragrance used in each station except for the tableau de marriage or other smaller stations (for these perfumes there will be a tasting with olfactory mouillettes).It will be a journey through the aromas that will make this day.