Rose water and oil have been used in perfumery, cosmetics, aromatherapy and food, as well as during some religious rituals since ancient times. The Persian scientist Avicenna was among the first to document the process of extracting rose oil. The sort we use for Coppa della Maga is one of the most expensive in the world. Because of its high price it is often referred to as “liquid gold”. Thanks to the unique climatic conditions, over 80% of the world’s rose yield is extracted at the Roses Valley in Bulgaria. It is from here we take the delicate petals of the flower and add them together with a drop of concentrated natural rose oil.

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