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 characterized by exceptionally thick nacre and a unique satin luster, the result of the favorable 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, Japanese cultured pearls have a smaller diameter than that of South Sea cultured pearls. Their perfectly round shape and luminous luster bring out the delicacy of their coloring.
White or cream-colored, Akoya cultured pearls are noted for their yellow, pink or green highlights.
Cultivated in the streams and rivers of China and taken from mussels, freshwater cultured pearls present an infinite variety of shapes, sizes and characteristics.
They can be distinguished from Akoya cultured pearls by their wide variety of colors ranging from white to pink, cream or orange, and by their unpredictable shapes.
Formed entirely of nacre, fresh water cultured 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 of thick layers of mother-of-pearl built up around the nucleus and are characterized by a variety of shapes, diameters, levels of quality and natural tints. The thickness of this mantle allows these pearls to preserve their color, luster and shape.
The infinite variety of tints of the cultured pearls of Tahiti ranges from an anthracite gray that is almost deep black to silver, to charcoal gray, to which is added a wide variety of shades of green including peacock-feather, bronze, anise, emerald and forest.