Sant’Anna water: the Vinadio spring
Sant’Anna water flows underground through granite rocks that yield a minimal quantity of minerals.
Around the spring – one of the highest in Italy – there are no industrial establishments, no cultivated fields or pastures, there is nothing but the uncontaminated landscape and the spring water bubbling up from amid the rocks. The Vinadio plant, extending over an area of 60,000 m2, uses cutting-edge production systems: a 400 km network of stainless steel pipes channels the water from its source to ten bottling lines providing for an hourly production capacity of 310 thousand bottles (7.5 million bottles/day). The water is collected in 11 stainless steel tanks with 1 million litre capacity each.
All systems are fully automated, from the bottling lines to the palletising stations and up to the loading bays. All this is accomplished with the support of 18 self-propelled robots using laser guidance systems connected to a central “brain”.
Altitude of the spring 1503 m Fixed residue 42.8 mg/lit.
Hardness 3.1 French degrees
Still: available in 0.5 – 1.5 lit. sizes
Sparkling: available in 0.5 – 1 – 1.5 lit. sizes
Slightly sparkling: available in 1.5 lit. size
The company was created in 1961, in the idyllic setting of a village sitting at an altitude of 650 metres above sea level, within the province of Liguria.
The source of the springs can be found in the Maritime Alps, at an altitude of around 1000 metres, deep within a splendid and unspoilt fagus forest. This is our guarantee that our mineral water is pure and light.
The plant processes a vast range of bottled products, both in glass as well as PET, so as to satisfy all demands of the market. Santa Susanna operates across the whole Italian territory and also across a vast number of European and non – European countries, where Santa Susanna water is highly appreciated for its excellent quality.
Thanks to the business carried out over the past forty years, the Company was presented with the 2004 ‘Golden Mercury Award’, highlighting correct practice in business and entrepreneurship.
In the past, the valley dwellers and summer visitors of this valley, had the habit of going directly to the source of the Bauda, so as to drink directly from the spring. In fact, this water was considered by many, ‘to stimulate one’s appetite, and provide an ailment for gastritis’.
An initial chemical analysis of this water was made as early as October 1908, at a laboratory in Genoa, and successively, in July 1913, at the registry of the University of Genoa. The report concluded with these very words : ‘Apart from a conclusion that can be contrary to these findings, that would be based on a bacteriological examination, nonetheless, the chemical analysis, judges this water to be amongst the best of table waters’, and subsequently in 1913, the report based on a bacteriological analysis confirmed that the water examined : ‘is believed to be derived from an extremely pure source’.
In 1957, this Water started to be examined within the institute of Medical Pathology at the University of
Genoa, and after more than one year of scrutiny, the Institute concluded that drinking this water is ‘…..highly recommended for the treatment of urinary calculosis’.
Moreover, it was noted that whoever suffered from typical ailments, benefited immensely from such a treatment. It is also important to note that ‘having a low saline content, makes this water ideal for daily consumption’.
Based on its low levels of mineral salts, this water is classified as having ‘A minimal mineral content’.