Milan’s fashion week wraps up with Armani’s expressive colors

News Hour:

Once again Italian designer Giorgio Armani stunned with bright and eloquent colors in his autumn and winter collection, wrapping up six days of catwalk shows at Milan’s Fashion week.

As with his Emporio line, shown on Friday, the designer brought to life his creations with ruby and deep reds, purple, orange, emerald green, turquoise, petrol and electric blue, as well as multicolored polka dots, reports Reuters.

“Color is an expressive gesture,” the 82-year-old said in the style notes given to guests at the show on Monday.

The black velvet and silk was enriched with tassel and pompom details and necklaces, fringes and strings of colored beads and sparkling sequins, showing off the sharp, elegant lines of Armani couture.

The collection also showcased big mohair coats and tops and capes in acidic green and black.

Dog-shaped patterns adorned knitwear and jackets, while puffs and frills on sleeves and at the hemline of tops and skirts hinted at Pierrot costumes.

Models wore bowler-style hats, carried big fur bags and wore flat shoes in velvet or polished leather.

“The collection is a new adaptation of the Armani style: free, aware and subtly irreverent,” the style notes said.

But “King George” kept true to his style, with geometrics in both the cut and the patterns.

Tops were architectural: sculpted with pleats; jackets and tops were asymmetric; skirts were paneled and big shawls were draped to form cascades.

Rafiuzzaman Sifat

Md. Rafiuzzaman Sifat, a CSE graduate turned into journalist, works at News Hour as a staff reporter. He has many years of experience in featured writing in different Bangladeshi newspapers. He is an active blogger, story writer and social network activist. He published a book named 'Se Amar Gopon' inEkushe boi mela Dhaka 2016. Sifat got a BSc. from Ahsanullah University of Science & Technology, Bangladesh. He also works as an Engineer at Bangla Trac Communications Ltd. As an avid traveler and a gourmet food aficionado, he is active in publishing restaurant reviews and cutting-edge articles about culinary culture.
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