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Olga Berluti’s 1992 refinement of the classic 3-hole lace-up escarpin shoes that were first designed in 1895 by her grand-uncle Alessandro spawned an entire line of the classic shoe, which she called La Club. Loyal customers and journalists fondly dubbed it “Olga I” in honour of the world's only prominent female bottier.
The Olga III line thus represents the culmination of Olga’s devotion to both her work and her customers. Its shape has been honed to suit the trendy vigor of a younger audience, who require an outstanding shoe that compromises nothing in the way of style, functionality, comfort, and durability.
Formed of a single piece of leather stitched invisibly to the sole, the design has hardly changed in over 100 years but has slowly been adapted in minute ways to suit the more dynamic lifestyles of Berluti’s 21st Century clientèle.
Critics of the brand point out that Berlutis are not welted in the traditional way. Yet it cannot be denied that Berluti pushes the boundaries of traditional shoemaking with its flair and flamboyance. They’re not for everybody, but then again they don’t purport to be.
A good example is the Alessandro III Scalpel (from the Olga III series) pictured on this page. Intricately etched over both shoes are the contents of documents from the court of King Louis XV. Even his seal has been faithfully replicated. Couple the unique design with its fine stitching and the leather’s classic Berluti finish, the Alessandro Scalpel III truly embodies everything Berluti is known for.
For further reading, we recommend..
Dressing the Man:
Mastering the Art of Permanent Fashion
by Alan Flusser
Written by a highly respected menswear designer, this book is one of the best primers to anyone
interested in the basics of traditional style for gentlemen. The book introduces the basic principles
of proportion, colour & pattern coordination while illuminating how best to wear each item of clothing
like shirts, suits or shoes.
Essential reading for a fan of the sartorial arts.
Browse
this book at www.amazon.com
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