The Egeria water source is fed by the Castelli Romani water basin. In its path towards the source, the water flows through a subsoil of volcanic origin. In so doing, it is enriched with the mineral salts and effervescence that make the water unique, while layers of clay and basalt protect it from adverse weather and external agents, preserving all of its characteristics intact.

Classified as “medium mineral water,” it presents an ideal balance of mineral salts essential to maintaining a healthy body: calcium for bones and muscular activity, magnesium to fight fatigue, irritability and loss of tone, potassium for muscle cells and the nervous system, and fluorine for tooth enamel.

Excellent for people who play sports, for those concerned with well-being, and for those who lead an active lifestyle, Egeria fosters rehydration and the reintegration of mineral salts. Purity, digestibility, and unique taste make it the ideal water to drink any time of the day.

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Egeria mineral water: physical/chemical characteristics

Temperature at the source

°C

17,0

Fixed residue at 180°C

mg/L

625

Electrical conductivity

μSx cm-1

768

Water source PH

pH

6,17

Carbon dioxide CO2

mg/L

549

Characterizing elements expressed in mg/L

Nitrites

NO2

< 0,002

Nitrates

NO3

38,8

Bicarbonates

HCO3

473

Sodium

Na+

45

Potassium

K+

59

Calcium

Ca++

97

Magnesium

Mg++

24

Silicon dioxide

SiO2

64

Fluorine

F

1,05

*Chemical and physical/chemical analysis performed at the Department of Public Health and Infectious Diseases at Sapienza University of Rome.

29th of December 2015, Rome

 

IDENTIFYING THE MINERAL WATER

Italian and EU regulations define mineral water as:

  • from underground and protected origins

  • bacteriologically pure at the source

  • possessing constant composition and characteristics

  • having potential positive effects on health

  • bottled at the source in secure, monitored containers.

Mineral waters come from deep, protected, and uncontaminated underground deposits. The springs are characterized by minimal seasonal variations: some springs have produced the same quantity of water with the same qualitative characteristics for centuries.

Every mineral water is unique for in its particular hydrogeological history. The composition and mineral content give the water flavour and distinctive properties, and the original bacterial flora makes the water alive and active. Restorative treatments are forbidden. The mineral water, bacteriologically pure and pollutant-free, is bottled in secure, hygienic containers, and comes to the consumer straight from the source.

 

CLASSIFICATION

The natural mineral waters are classified on the basis of fixed residue, which is to say on the quantity of mineral salts dissolved in one litre of water, measured after evaporation at 180°C (expressed in milligrams/litre).

  • Minimally mineralizing water (fixed residue <50mg/l)

  • Soft natural water (fixed residue between 50 and 500 mg/l)

  • Medium mineralizing water (fixed residue between 500 and 1500 mg/l)

  • Water rich in mineral salts (fixed residue >1500 mg/l)

REGULATIONS

By law, natural mineral waters are distinguished from other ordinary drinkable waters by their original pureness and preservation, by their content of mineral salts, soft natural water elements, and/or other components, and by these components’ potential effects. These waters need to be stored securely, away from any pollution risk.

(Legislative Decree no. 105 of 25 January 1992, art. 1, paragraph 2)

MINERAL WATER? THAT’S ONLY NATURAL!

Natural mineral water and mere drinking water are different kinds of water. They have different laws, different origins, and different characteristics.

  • Mineral water comes from deep, protected, and uncontaminated underground deposits. It is bacteriologically pure at the source. It is not subject to disinfection treatments, and is bottled at the source. Additionally, mineral water has, and is required by law to have, constant composition and temperature. The constant content of mineral salts dissolved in the water gives every mineral water its identity, and makes it unique.

  • Tap water has various origins: it is frequently drawn from lakes or rivers (in Turin, a large percentage of the water comes from the Po river, and in Florence from the Arno), underground or surface aquifers, and sometimes even from brackish waters. Because of this provenance, the water is subject to contamination threats; it thus requires disinfection treatment, bringing it into contact with chemicals that leave traces and alter the water. Chlorine compounds (chiefly hypochlorite) are commonly used in these processes, leading to the formation of substances with a toxicity at levels that depend on their nature and quantity.

Inspections

Both mineral water and tap water are subject to numerous inspections.

  • Theoretically, mineral water would not require numerous inspections because of its original purity, since it comes from deep underground deposits, and because it is bottled at the source. However, it is subjected to periodic examinations and testing by the Health Authorities, as well as the water companies’ own control protocols, involving frequent sampling and examination throughout the production process: at the source, in the bottling plant, at the wholesaler’s warehouse, and lastly at retailers. Mineral waters can undergo tens of thousands of analyses per year.

  • Tap water comes from surface aquifers, which are more threatened by both chemical and bacterial contamination, or is intercepted from rivers and lakes and flows through water mains for kilometres. It then made drinkable through several processes that may leave traces in the water. For these reasons, the law calls for monitoring some of these parameters (for example: chlorite and bromate. etc.) – a requirement not needed for mineral water which does not undergo disinfection processes.

Fonte: mineracqua.it