Description
Selected by Mauro Colagreco - Le Mirazur and Le Musée International de la Parfumerie
WHY MAKE ORANGE BLOSSOM WATER?
Like rose water, orange blossom water is, for many, a Proustian madeleine. It evokes memories of a time when things were simpler.
Orange blossom water was used in cosmetics, to flavor desserts, and so on.
And at Terroir-06, it is this traditional, time-honored orange blossom water that we have chosen to produce.
It seduces with its color, its smell, has many uses and adapts wonderfully to our clay-limestone soils and our Mediterranean climate.
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CULTURE OF THE BITTER ORANGE TREE
The cultivation of bitter orange trees (Citrus aurantium) is very old in Bar sur Loup. Thus, on our various family plots and the land we cultivate, we have trees of all ages: from centenarians to young saplings of the year. The tree is planted in warm soil, ideally in summer, then it is watered, hoed, amended, pruned (in June after the flower harvest), treated naturally against pests and to compensate for various soil deficiencies. For orange blossom syrup, only freshly picked blossoms are used, but for other products, the green shoots (pruning of young branches and newly formed oranges) harvested at the beginning of summer and the oranges harvested at the end of winter will be used from this tree.PRODUCTION OF ORANGE BLOSSOM WATER
Here, there are no chemicals or polluting processes. We distill our rose water in the most traditional way possible: hydro-distillation. Our freshly picked flowers are immersed in water, which is then brought to a boil. The resulting steam, laden with fragrant molecules, passes through a water-cooled coil to condense and produce our renowned orange blossom water.But the work isn’t finished, as our orange blossom water will now rest for two months in a place protected from light and extreme temperature fluctuations. During this time, it will mature, the aromas will settle, resulting in a highly aromatic and high-quality water.
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