Corsican Immortelle

Farmers gather Immortelle flowers in coastal Corsica just after the summer solstice, typically between June 21 and July 5. Harvesters cut the heads early in the morning to preserve volatile oils, then spread the blossoms on stone terraces to dry for two weeks under the Mediterranean sun. Once the petals reach a crisp amber state, producers press them into a sealed container and transport them to a distillery. There, the dried material undergoes steam distillation at 100 °C for 3‑4 hours, releasing a clear, amber‑colored essential oil known as Immortelle essence. The remaining plant matter is pressed again to extract a thicker, viscous absolute through solvent extraction with hexane, yielding a richly faceted material that perfumers describe as hay‑laden with a hint of tobacco. Both products are filtered, decanted, and stored in dark glass to protect their delicate aroma from light and oxidation.