We are pretty sure you already know how much we love diamonds, but not just any diamonds, we love our diamonds, and with good reason.
What makes our diamonds so spectacular?
At the Cassandra Mamone studio we take the "4Cs" very seriously to give our clients only the best quality diamonds, that you too can see with the naked eye.
The 4 Cs
While diamonds come in different shapes, the term “cut” refers to proportion. When a diamond is cut perfectly, the refraction of light from the facets of the stone gives a diamond the gorgeous sparkle you see. We are very particular on this point. Your Cassandra Mamone diamond will always sparkle beautifully, catching eyes from every angle.
The whiter the diamond the more valuable it is. The diamonds we only source range from D to F, which are at the top of the GIA colour chart.
Fancy diamonds are an exception, and are also very much sought after due to their extreme rarity.
Whether fancy or colourless, our diamonds are unmissable on our clients.
Nearly all diamonds have marks or spots known an inclusions. The fewer of these inclusions, the greater the value of the diamond. A flawless diamond is categorised as "Flawless" in the GIA clarity scale and is very rare. Cassandra only sources diamonds with a clarity of SI1 or above. They are beautiful and unique.
A diamond’s size is measured in carat weight. One carat is equal to 0.20 of a gram or one-fifth. Each carat is divided into 100 points so a diamond of 50 points weighs 0.50 carats.
The higher the carat weight, the more valuable the diamond.
For more information please feel free to contact us. Diamonds are Cassandra's specialty, and the one thing we love more than diamonds is seeing our clients love and appreciate their diamonds just like we do.
If you would like to learn more about the 4Cs, you can find this information at the Geological Institute of America (GIA). The GIA is internationally recognised as the reference for diamond grading. Cassandra is a part of the GIA Alumni and only sources GIA certified diamonds.
Images sourced from http://www.gia.edu