The fresh scent of wild herbs, sweetened by market figs, join the fungal fruit of Tuscan soil and native stone infused with the life of church and cellar.
Vacationing in Italy makes my friend Marsha smile — “When you’re knocking about the hills, everything you kick smells good. In Val d’Orcia, where wild herbs abound and the sheep feed on them, they give perfume to the Pecorino di Pienza cheese. You can’t buy cheese like this anywhere else, you have to go to Pienza to get the real
thing, and it smells of aged wild thyme, oregano, and lavender.”
Note that Djedi earns its mineral, cellar-like scent from iris and oakmoss or vetiver; its earthiness is not derived from patchouli, which would overpower the subtlety of green herbs.
(see attachment for visuals)
Submitted by Quarry