Most waters are like adding seasoning to a dish — they change the flavour slightly.
Fonteviva behaves like clearing the palate between bites — allowing food to be tasted exactly as intended.
That’s why it works so well in dining-led environments.
An Italian water that supports the dining experience — without changing it
Great food deserves a water that stays in its place: clean, restrained, and quietly premium.
Fonteviva is a family mineral water bottled at source in the Apuan Alps in Tuscany since 1973. It has long been supplied to Italian hospitality as a regional premium rather than mass retail — which is why it’s still relatively unknown outside Italy.
Now available in the UK for venues where water should complement the table, not compete with it.
Bottled at source in Tuscany since 1973
Fonteviva isn’t a brand created for export. It’s been bottled for decades at its source in the Apuan Alps, with the water passing naturally through Carrara marble rock.
That natural filtration helps protect the aquifer and produces water with extremely low nitrates and very low mineralisation — ideal for service where subtlety matters.
The palate-clearing difference
A simple way to describe Fonteviva:
Who Fonteviva is for
Fonteviva is positioned specifically for:
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Restaurants focused on craft and presentation
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Hotels where every detail matters
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Premium dining venues and chef-led concepts
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Private dining and events with elevated service standards
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Offices that want to offer staff and visitors a more premium alternative to commodity bottled water — ideal for meeting rooms, receptions, and client-facing spaces
Premium Water Mineral Profile Comparison
Fonteviva is unique: very low nitrates and very low mineralisation, meaning it functions as a palate reset water.
(mg/L unless stated otherwise)
| Brand | Source Type | Nitrates (mg/L) | TDS (mg/L) | Sensory Category |
|---|---|---|---|---|
| Fonteviva | Italian Alpine mineral water | ~1.0 | ~48 | Ultra-light / palate cleansing |
| Voss | Norwegian aquifer | ~2.0 | ~44 | Very light / neutral |
| Acqua Panna | Tuscan mineral water | 2.9 | ~150 | Soft / smooth |
| Volvic | Volcanic filtered spring | ~6.3 | ~130 | Soft / gentle mineral |
| Highland Spring | Scottish upland spring | ~3.0 | ~170 | Clean / everyday balanced |
| Fiji | Artesian aquifer | ~1.2 | ~222 | Silky / rounded |
| Evian | French glacial spring | ~3.8 | ~309 | Balanced / neutral |
| Perrier | Naturally carbonated mineral | ~2.5 | ~475 | Crisp / structured |
| San Pellegrino | Italian mineral sparkling | 2.2 | ~854–1109 | Bold / mineral-forward |
Notes
Nitrates
Nitrates occur naturally in groundwater but tend to increase when water is influenced by surface activity such as agriculture or shallow soil filtration. In mineral water, they’re often used as an indicator of aquifer protection — the lower the nitrate level, the deeper and more naturally protected the source is considered to be. From a guest perspective, this translates to perceived purity and a cleaner finish.
TDS (Total Dissolved Solids)
TDS measures the total amount of dissolved minerals in the water, which directly affects texture and taste weight. Low TDS waters feel light and refreshing and are less likely to interfere with flavours, while high TDS waters feel heavier and contribute noticeable minerality. In hospitality terms, low TDS waters act as a palate reset; high TDS waters behave more like a beverage pairing.