The spring "Fonte Santa Barbara Di Lurisia" is located at the base of the n Western Alps in the Italian Region of Piemonte. Discovered in 1917, it was first analyzed and approved by M.me Curie, Nobel Prize winner for physics and chemistry. The intrinsic characteristics of this very light spring water have been enjoyed in Europe for many years, and since 1989 Lurisia has also been available in the United States. Since its discovery, Lurisia has been exclusively bottled at its source, never purified, filtered or treated in any way.
Bottled water Rules and Regulations, FAQ, Resources and links.
Matching Bottled Water With Food
The FineWaters Balance categorizes the "mouthfeel" of water based on the level of carbonization in five steps from Still to Effervescent, Light, Classic and Bold. This categorization is the basis of matching water with food in a fine dinig experience.
The Flavor of Bottled Water
When tasting water the most important factor in its overall integrated sensation we call flavor is the mouthfeel generated by the size, amount and distribution of the bubbles or the absence of it.
Temperature
There is nothing wrong with drinking water at almost any temperature but you should start paying attention and a little experimentation will revel a lot of epicurean delight in the consumption of water.