The pearls cultivated between the northern coast of Australia and the southern coast of China are among the finest and largest in the world.
Cultured pearls from the South Seas are characterised by exceptionally thick nacre and a unique satin lustre, the result of the favourable conditions in which they are cultivated.
Their white, silver and golden hues are subtle, rare and characteristic of their prestigious origin.
Originating in Japan, Akoya pearls have been cultivated there according to a traditional technique for nearly a century.
Formed from the smallest pearl-producing oysters in the world, cultured Japanese pearls have a smaller diameter than that of cultured South Sea pearls. Their perfectly round shape and luminous lustre bring out the delicacy of their colouring.
White or cream-coloured, Akoya cultured pearls are noted for their yellow, pink or green highlights.
Cultivated in the streams and rivers of China and taken from mussels, cultured freshwater pearls present an infinite variety of shapes, sizes and characteristics.
They can be distinguished from cultured Akoya pearls by their wide variety of colours ranging from white to pink, cream or orange, and by their unpredictable shapes.
Formed entirely of nacre, cultured freshwater pearls have a warm, delicate texture.
Known by the legendary name of "black pearls", the cultured pearls of Tahiti originate from the South Sea islands, and in particular from the lagoons of French Polynesia.
They comprise thick layers of mother-of-pearl built up around the nucleus and are characterised by a variety of shapes, diameters, levels of quality and natural tints. The thickness of this mantle allows these pearls to preserve their colour, lustre and orient.
The infinite variety of tints of the cultured pearls of Tahiti ranges from an anthracite grey that is almost deep black to silver, passing through charcoal grey, to which are added a wide variety of shades of green including peacock-feather, bronze, anise, emerald and forest green.