Selected for their quality

The first pearl's culture was entirely based on wild oysters. Since wild oysters were unceasingly selected in order to keep only those which gave the pearls of better quality. The quality of the pearls is based on 5 major criterias: The gloss, defects of surface, size, the form and the color. See our explanation on Pearl's Quality.

How cultured perls are grown

The oysters, thus prepared, are given out of water. The quality of water, its temperature and its wealth of natural nutritive substances for oysters, are determining factors for the good growth of the shells and the quality of the pearls inside.

Pampered oysters

The oysters are fixed on rafts in order to optimize the conditions of growth. Farmers daily check the quality of water, the richness of the nutriments and the temperature of water in various depths. They can thus choose to move rafts in order to optimize oyster's development.

Moreover, shells are periodically left out of water in order to clean them and to check their good health. Indeed, algaes, oyster's parasites or predatory can quickly decimate a breeding.

The birth of a pearl

When farmers estimate that the oysters are ready with for the harvest they are brought back to ground and opened. This is possible only if they had escaped from all dangers such as algaes, parasites, diseases and predatory's attacks. In the best cases, the result is a beautiful brilliant pearl, with a superb gloss. Pearls then are cleaned and drilled with precaution according to the use that we intends to them.

Between the insertion of nucleus and their harvest, it can run out of several years following the size of the desired pearl. This long-term job as well as high technicality necessary for their production, gives to the pearls their great value.