Falaise 49.5°N

The dizzying encounter between the sea and the blackberry.

The end of summer on the Normandy coast. The northern wind hits the face. The air carries iodine, and along the path the blackberries are bursting with sweetness. They stain the fingers and redden the lips.

An unexpected harmony emerges. Rock caressed by tart fruit, itself swept by sea spray. Vetiver, cedar and musks prolong the sensation of warm rock. Pebbles warmed by the sun, and mineral roses. The mineral sap.

Camille Hauguel founded Millesève on a childhood spent in Normandy, and on the sensations that came back with it. The salty wind on the face. Pebbles slipped into pockets. Cut hay drying in the sun. An apple bitten straight from the tree. Damp earth, and mushrooms after the rain. Everything begins with a sap, the sap of a place, what makes it alive.

The four releases are composed in Paris with Marie Schnirer at the independent MS Lab in the fifteenth arrondissement, produced in Grasse by Accords et Parfums, and bottled at Vallauris by Iasmos. Raw materials are sourced in France and Italy. Caps are made in the Jura, cases in the Paris region, labels in Auvergne. Everything is built on organic wheat alcohol, and the house publishes the full ingredient list for each of the four.