Introduced in 2010, acqua di gioia contains notes including jasmine sambac, cedar, labdanum, aquatic green accord, peony, brown sugar accord, mint leaves, pink pepper, limone primo fiore.When applying any fragrance please consider that there are several factors which can affect the natural smell of your skin and, in turn, the way a scent smells on you. For instance, your mood, stress level, age, body chemistry, diet, and current medications may all alter the scents you wear. Similarly, factor such as dry or oily skin can even affect the amount of time a fragrance will last after being applied
- Fragrance introduced in 2010 by Giorgio Armani
- Notes consist of jasmine sambac, cedar, labdanum, aquatic green accord, peony, brown sugar accord, mint leaves, pink pepper, limone primo fiore
- For casual use
Acqua di Gioia is a new fragrance by Giorgio Armani, presented in March 2010. Seductive sea aromas in the new fragrance are put into first plan and used as creators' inspiration. Composition of the perfume is compared with woman who is ''strong, dignified and free spirit but in perfect harmony with nature''.
Inspired by several summer holidays spent on the islands of Pantelleria and Antigua, where Armani has his villas, the fragrance was lead by the idea of escape into nature, a heavenly place of real holiday where we restore the energy necessary to body and soul, and where we create natural balance.
Its flacon was made as a natural shape – water drops which are clear, airy, and pellucid.
The fragrance arrives on the market in June 2010 as a blend of refreshing notes of crushed mint leaves and lemon Limone Primo Fiore Femminello from Calabria. Structure of the composition pushes the limits from fresh citruses to a floral heart which encompasses aquatic jasmine, dewy peony and pink pepper, while a base closes with cedar, yellow sugar and labdanum. Acqua di Gioia was created by three perfumers: Loc Dong, Anne Flipo and Dominique Ropion, who see it as Eve's seduction and as fragrance turned completely towards the nature.
