Our craft

From flower to bottle, everything happens on the farm, in Calvi. Here are the steps, as we do them.

1. The harvest, with a sickle

Cut Immortelle flowers laid on a white tarp
The cut flowers, on the white tarps

In June, when the flowers are ready, we harvest by hand with a traditional sickle, a fine crescent-shaped blade. Take a handful of flowering stems, hook them, pull. The cut flowers are laid on white tarps.

2. Sun maceration, for the Immortelle oil

Large jars of Immortelle flowers in oil, in the sun, against a granite wall
The jars, in the sun

The freshly picked flowers are immersed in grapeseed oil, in large glass jars. They stay in the sun for several months, against the granite wall of the farm. The flowers are then cold-pressed, and the oil is enriched with our organic Immortelle essential oil. In detail: Sun maceration.

3. Distillation, for the essential oil and the floral water

The outdoor still, against a pinkish-beige granite wall
Our still, outdoors, against the granite wall

Our still stands outdoors, against a pinkish-beige granite wall. We steam-distill with Corsican mountain spring water that we bring in for our distillations. The steam passes through the flowers, carries away their aromatic compounds, then turns back into liquid in the copper condenser.

The glass essencier in its dark metal frame
The essencier, where the essential oil separates from the water

In the essencier, the lighter essential oil separates from the water: this is our Immortelle essential oil. The water collected below becomes our floral water. The full tour: Inside our still.

4. The lab, on the farm

Small lab with stainless steel worktops
The lab

In our small white-tiled lab, we prepare the products, fill the bottles and apply the labels. Most of our liquids come in cobalt blue glass; the small 3 and 5 ml essential oils in amber glass.

5. Shipping, from Calvi

We pack your orders ourselves and ship them with a tracking number, by standard delivery or to a pickup point. See shipping.

To follow a whole year on the farm: From harvest to bottle.