The first harvest of the year comes in February and March, when the hills above Cannes turn gold. Mimosa is fragile: its scent fades quickly once it is cut, which is why it rarely survives industrial production. Ours is processed close to where it grows, while the flower still holds its warmth.
 
Radiant yet soft, mimosa brings back childhood memories of southern gardens in winter. It is a delicate fragrance, deliciously soft and powdery, most often described as green, powdery, honeyed and almondy.
 
The leaves are distilled together with the little yellow blossoms.