In the year 1899, San Pellegrino was founded, shipping thousands of liters of its distinctive mineral water around the globe. The French language has a specific word, terroir, that defines how the particular chemical makeup of a region has an effect on the flavor of the things that originate there. San Pellegrino's terroir is an area known as the Val Brembana in the Italian Alps. It's here that rain and glacial meltwater seep through porous rock, beginning a 30-year journey that imbues the water with a unique chemical signature, improving the flavor as it is drawn from this underground spring. Calcium and magnesium are the primary minerals that influence the flavor of the water, although the added carbon dioxide that gives San Pellegrino its bubbly characteristic adds a slightly acidic note that helps it to stand out from other sparkling water, whether accompanying a meal or enjoyed by itself.