Rosa Umami V2

The rose is warm, and it brings joy.

Ancient Genovese roses fermented with kombucha, then drawn out by enfleurage in mango butter and beeswax. Turkish, Bulgarian and white roses distilled in an artisanal manner. Wild dog roses pulled through mango and cocoa butter, and the leaves left to steep in pure 96-proof alcohol.

Light soy miso, fermented with Japanese koji, dried, then steeped with burdock and roasted soybeans in the style of tekka, a Japanese symbol of good health and long life. Mediterranean and Asian seaweeds macerate together into an absolute that is salty, earthy and vegetal. New to this edition, a Japanese rugosa, soft and powdery. It lightens the slow-cooked depth the previous one carried.

All natural, so the colour can shift and a sediment can form. Use a little: it may stain light or delicate fabrics.

Zanini is two friends, Giacomo and Filippo, who worked side by side in an office for years before starting something else in 2023. The idea arrived in a car on the road from Prato to Basel, when Filippo mentioned in passing a decade spent making smellscapes: fragrances built out of the sensations of places both real and invented. Bureaucracy, small budgets and renovations followed, and the project took shape.

Everything is 100% natural, with no synthetic material anywhere. Most of the harvesting and processing is done by hand, by traditional methods, and they respect nature's timing, the right moment to pick and then months for extraction and maturation. Production is limited to under a thousand units a year, every bottle handmade and numbered, released as exclusive limited-edition projects, each with its own story.