A modern classic– the midcentury emerald-cut diamond ring! A baguette-cut diamond on either side of a center stone is the quintessential 1950s engagement ring style, whether it be a marquis, oval, round, or pear-cut in the center. We have had just about every iteration of this handmade platinum setting over the years, and still we are captivated by its simplistic, sleek beauty. Of all the cuts we've seen grace the center of this style, the emerald cut is our favorite, most natural fit. The angular, tapered baguettes elegantly compliment the emerald cut's clean lines. Emerald cuts are like windows into the diamond– they require very fine color and clarity to stand out. This stone is no exception: it boasts a perfect D color grade, certified by GIA! It weighs .52 carat and is a very clean SI1 clarity grade. The baguettes add another .16 carat in total weight to the ring and are of the finest grades they can achieve while set– G color and VS clarity. The ring is currently a size 6 1/4 and may be easily resized up or down upon request.