Inspired by Champagne Toast
Sparkling Champagne Eau de Parfum
Sparkling Champagne Eau de Parfum
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Celebrate the moment, even if it's an ordinary Tuesday.
Sparkling Champagne captures the excitement of the first pour, the laughter that fills the room, and the feeling that something unforgettable is about to happen. It opens with the crisp sparkle of champagne and juicy tangerine, creating a bright, uplifting first impression that feels fresh and bubbly.
As it settles, white nectarine and a whisper of pink passionfruit bring a luscious, fruity sweetness while delicate hibiscus adds a soft floral touch.
The dry down is where the magic happens. Creamy vanilla, spun sugar, and soft musk melt into the skin, creating a warm, airy sweetness.
Top notes: Sparkling Champagne, Juicy Tangerine
Middle notes: White Nectarine, Pink Passionfruit, Hibiscus
Base notes: Sugar, Vanilla, Soft Musk
HOW TO USE
HOW TO USE
Spritz on major pulse points, lightly tap wrists together, and gently place onto the neck and below the ears. Apply as often and as much as needed or desired.
FAQs
FAQs
Why is ALINA MILANI cleaner than other perfumes?
Our cruelty-free and vegan perfumes are comprised of naturally derived and safe synthetic ingredients. We strategically blend botanical-based and lab-made ingredients to ensure our perfumes are safe and hypoallergenic.
Should I be conscious of where I am spraying my perfume?
We recommend spraying the perfume on major pulse points, lightly tap wrists together and gently place onto the neck and below the ears.
Will this perfume cause discoloration of my clothing?
You will not have to worry about it discoloring your clothes. If applying to the entire body, spray a few pumps roughly 12 inches away and step into the fragrance mist.
How long will it last?
This can depend on usage, but if the recommended amount is being used you can plan on 30-60 days.
Is discoloration of my perfume over time natural?
This discoloration over time is typical for clean and natural perfumes. It will not affect the fragrance in any way.
