The briolette cut is one of the earliest diamond cuts: in about 1476 Lodewyk (Louis) van Berquem, a Flemish polisher of Bruges, introduced absolute symmetry in the design of facets. He cut stones in the shape known as 'pendeloque' or 'briolette'. During the 18th and early 19th centuries, as technology and science progressed, many historic traditions fell by the wayside. Gem cutters were not immune from these 'advances', abandoning historic cuts in favour of the precursors to the modern table-crown-pavilion cuts we see today. Traditional historic cut gemstones were recut to the new standards and old cutting styles disappeared. Briolettes were amongst the casualties, and it was not until the Victorian and Art Deco periods that briolette-cut diamonds rose to prominence again, only to fade with the depression and post war years of the early 20th century. Once again gems were being cut to new standards and briolettes were viewed as an inefficient use of gem rough. Once again, they were a victim of 'progress', but with the arrival of the millennium and renewed appreciation for history, the popularity for this particularly charming cut is on the rise again.
It is difficult to find a fancy-coloured diamond briolette of larger size, and the weight of 100.60 carats combined with the good clarity of this fancy orange-brown is astonishing. Thanks to its 'Excellent' symmetry grade and the very good polish, this diamond displays much brilliancy and life, making it a rare find indeed.

The prospective owner will have the privilege of naming this impressive fancy-coloured 100.60 carat diamond.