With roots dating back to Tuscany in the middle of the 17th Century, Acqua Panna long ago established itself as a standout in the category of spring water. That's because the convergence of freshness, purity and clear liquid makes for a satisfying option when refreshment is the goal. Even when that's not what a consumer wants, it's something that some of the world's finest restaurants have come to depend on. That's because each drop that touches the palate of its customers is a perfect complement to fine dining. Patience is definitely a virtue that's paid off for Acqua Panna, since the water that begins between Mt. Gazzaro and the Futa eventually reaches an aquifer. From there, it reaches the spring's surface, a length of time spanning 13 years. By maintaining a stable temperature and bottling directly at the source, there's no concern about the quality of the water being compromised.