This iconic bestseller from Umberto Giannini tames frizzy hair and defines curls, adding shine and giving a clear structure to your locks. It's a real gem for your hair! Providing medium hold, it helps to texture your hair just the way you want it. Free from silicones.
This iconic bestseller from Umberto Giannini tames frizzy hair and defines curls, adding shine and giving a clear structure to your locks. It's a real gem for your hair! Providing medium hold, it helps to texture your hair just the way you want it. Free from silicones.
Specifications
Gender
Women's
Application Area
Hair
Product volume
200 ml
Franchise
Laying
FranchLine
CURL JELLY
Product Type
Hair Styling Gel
Purpose
Hair styling products
Application
After washing your hair, apply the Curl Jelly defining gel evenly from the mid-lengths to the ends of your hair. Dry with a hairdryer or allow to air dry naturally. For added volume, dry your hair with your head tipped upside down.
We strive to fulfill the mission of spreading love for one's hair, celebrating real women. The brand Umberto Giannini was founded in 1988 by award-winning British hairdresser Umberto Giannini, who worked for a long time in a beauty salon, trying to bring a new and unique approach to hairstyling. In 1998, the first line of Umberto Giannini products was launched with a fresh perspective on the natural beauty of every woman. The brand's products are suitable for all hair types, with special attention given to the care of curly and wavy hair. Today, all Umberto Giannini products are tested by stylists in beauty salons, as well as by regular customers who engage in honest dialogue with the brand, expressing their wishes about what they prefer to see in its range. This relationship is at the core of Umberto Giannini's activities. The brand's business is a force for good, as the products have been fully vegan-friendly from day one and are not tested on animals. In 2021, UG received Certified B Corp™ status, as a company meeting certain social and environmental performance standards.
