Best Dolce&Gabbana Light Blue Capri In Love Eau de Parfum by Dolce Gabbana Alternatives & Similar Perfumes

A juicy fruity fragrance with a magnolia heart and lots of bergamot sparkle.

Bon Parfumeur open olfactive dimensions and invite you to add your own story. Try 201 if you like easy going exotic florals and a hint of fruity theme.

Perfumer: Phillipe Romano

From LO’s Parfum Intense collection, this is an amber with the darkness turned up to 11. There’s no white space here, just expensive raw materials piled high. Its vibrant opening with fruity notes is enriched by the bitterness of coffee, deepening into a powerful chorus of rose, iris, jasmine and lily of the valley. And this valley is a deep one, a soft black expanse of leather, nagarmotha and patchouli, cushioned by a dirtier-than-usual amber.

The intelligent and devious and boar strides confidently under the forest canopy. Hunger fuels his progress. Apples, fallen leaves and mushrooms swirl in the atmosphere around him. His fur is perfumed by the deep green conifer and galbanum. The fragrant blend of leather, vetiver, and truffle denote the damp moss, sweat and scratched bark. 

California is a land of abundance: sunshine, flowers and fruits. The fragrance is a sunny swirl of magnolia, apples and lemons, all of which flourish in this west coast wonderland. Sandalwood and musk bridges the flora to the skin, turning you into a delivery system for smiles.

An ode to the Normandy countryside. Linden blossoms, fresh apple, sweet almond, radiant jasmine. Soft musk and suede. A golden sap of dried hay and ripe wheat evokes the pastures. And outside the farmhouse, sun-dried linens flutter on the line. All is well.

A rapturous rose, apple and patchouli perfume with a lick of honey. But the joyfully fresh effect of the composition is only part of the story. Experimentum Crucis has the most extraordinary projection and longevity, as well as a novel multidimensional architecture. As you wear it, scented castles of Experimentum Crucis form in the air, creating an invisible sanctuary for you and all who smell you.

A sweet childhood memory reenacted.

A tangy and slightly green note of rhubarb mixed with the soft waxy smell of Granny Smith apples, grapefruit on top of  tender musks and cedarwood drydown.

Hanamizake refers to drinking Japanese sake underneath the cherry blossom trees while petals slowly flutter into your cup. The aroma of cherry blossoms and ginjo sake dances tipsily into the last musk note, summoning this serene hanami (cherry blossom viewing) experience.

Perfumer: Daniela Andrier (Givaudan)

All listed notes were subjected to an upcycling extraction process. What previously would be discarded was distilled again.

Pulp olfaction: waste not, discover new smells.

According to ELdO this is their Secretion Magnifiques which grew up and use the power of shock and eccentricity to draw attention to really important matters: environment and ethical consumption.

Upcycled or zero-waste notes in I am trash: rose neo-absolute, apple essense, Atlas cedarwood, sandalore, akigalawood, iso-e-super...

The resulting fragrance is a very pleasant perfume abstraction in which fruity vibes meet gently floral hints before going transparent woody. But still beware of Etat Libre d’Orange also mischievously revisiting the salty messy splutter of Secretions Magnifiques now and then in this formula.

The Sniff on I am Trash by Etat Libre d'Orange:

"[it] opens with the most beautiful and realistic apple note and it’s an utter delight. This apple smells really ripe, outdoorsy and fresh. When smelling it we were immediately transported to an allotment, picking up windfalls which are a bit battered and bruised in places but still mostly fine. I Am Trash smells like real apples resplendent with imperfections, rather than the perfect, sterile, waxy cold-storage apples you can buy in supermarkets which barely smell of anything at all."

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A mouth-watering gourmand inspired by the baking prowess of Jany, one of the daughters of Sora Dora flounder Antoine. We envision Jany busy in the kitchen, dusted in sugar and flour, preparing tarte tatin. The butter melts on the hot glass dish, dissolving brown sugar into syrup. The aroma swirls around the room, billows to the veranda, travels to the garden. Baked apples and cinnamon sticks merge into exhalations of puff pastry. Then come caramel, almonds and vanilla, powerful aromas that linger into the evening.