Journal

Where does Acqua Panna come from?

Acqua Panna comes from a single spring estate in Tuscany, in the Apennine foothills north of Florence, Italy. The water is bottled at that source, and it has been since 1880. Everything else about it, the soft texture, the low mineral content, the reputation as a table water, follows from that one place and the rock beneath it.

The estate in the hills above Florence

The source lies in the Mugello, the green upland valley that runs north from Florence toward the main ridge of the Apennines. It is wooded, hilly country, and the spring sits on an estate rather than in a town or an industrial area. Because the water is drawn from one place rather than blended from many wells, its composition stays consistent from one year to the next. The brand traces the estate's history back to the Medici era of Tuscany, and the bottling record itself runs back to the late nineteenth century.

How the water is shaped underground

Rain and snow fall on the surrounding hills and soak slowly into the ground. On its way down and back up again, the water passes through layers of clay and limestone. Limestone is the important ingredient: as water moves through it, it dissolves a little calcium and forms bicarbonate, which gives the finished water its smooth, rounded edge. Clay slows the journey, so the water has time to settle into a stable balance before it surfaces at the spring.

What is on the label

The published analysis describes a light water with a gentle mineral profile:

Total dissolved solids: 130 mg/L
pH: 8.0, slightly above neutral
Bicarbonate: 106 mg/L
Calcium: 32 mg/L
Sulfate: 22 mg/L
Magnesium: 6.5 mg/L
Sodium: 6.4 mg/L

Bicarbonate leads, which is the signature of limestone. Sodium and sulfate are low, so there is no salty or bitter note. Taken together, the numbers describe a water that sits lightly on the palate and finishes clean. For a fuller guide to these figures, see what TDS in water means.

Spring water, not mineral water, in the US

At 130 mg/L, Acqua Panna falls below the FDA's 250 mg/L threshold for the name mineral water, so in the United States it is sold as natural spring water. That is a statement about mineral content and source, not quality. Our guide to spring, mineral and purified water explains how the categories work.

What it tastes like

Acqua Panna is still, soft and quiet. It has a faint roundness from the bicarbonate and almost no mineral edge, so it does not draw attention to itself. That restraint is the reason it is so often poured with food. A water with more sulfate or sodium can clash with a delicate dish or a light white wine. Acqua Panna leaves both alone.

On many restaurant tables it appears beside S.Pellegrino, the sparkling water from Lombardy, so guests can be offered still or sparkling from two Italian sources. We cover how restaurants make that choice in what water fine dining restaurants serve.

Bottle sizes and where each one fits

We carry Acqua Panna in glass in four sizes, all by the case:

250 ml, case of 24: a single serving, suited to hotel minibars, room service trays and individual place settings.
500 ml, case of 24: a personal bottle for the desk, the car or a lunch meeting.
750 ml, case of 12: the classic table bottle, enough to fill several glasses over dinner.
1 L, case of 12: for a larger table or a stocked fridge at home.

Households often keep a case of the 750 ml for dinners and a case of the 500 ml for everyday use. Restaurants, hotels and caterers buying regularly can request volume pricing through our wholesale page.

Frequently asked questions

Is Acqua Panna mineral water?

Not under US labeling rules. Its dissolved solids of 130 mg/L are below the FDA's 250 mg/L threshold, so it is sold in the US as natural spring water.