Lavender Oil Maillette Type France
This highly aromatic note is delicate, floral, slightly powdery, herbaceous, camphorous and medicinal. Its fresh fragrance contains a slightly floral bergamot note with woody tones. Compared to the fine lavender, the maillette type is more camphorated.
Lavender is a traditional ingredient of the fougère family. Combined with citrus, woody and spicy notes, it adds nuance and complexity. Lavender is often used as a top note with citrus to create a fresh and aromatic fragrance, or as a heart note with opulent florals or with woody notes to add a more sensual dimension to the fragrance.
In the wild, lavender reproduces by germination (seed), so each plant has its own genetic identity and is different from its neighbours. With the development of industry and perfumery in the 19th century, farmers began to cultivate lavender and even propagate it by cuttings, creating what are known as clonal populations of lavender.
A clonal population is a group of plants that come from a single plant and therefore have the same genetic material, they are identical; this technique allows better control of the quality of the essential oil and the yield. This is how the Maillette lavender clone was created from the Lavandula angustifolia species.
Harvesting is done when the flowers are about to turn ‘grey’. It takes just over a month between July and August. Lavender growers use the ‘préfané’ technique: after the harvest, the lavender is left to dry in the fields for two or three days before steam distillation.
In 1759, the Guild of Master Perfumers was founded in Grasse, which led to an increased demand for lavender. In Provence, lavender collectors initially harvested the blue-violet flowers from the wild. As demand grew, wild lavender wasn’t enough. And in the 20th century, farmers began to cultivate it.
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