There’s water and then there’s naturally sparkling water.What’s the difference you ask? Well, to put it simply there’s more than one, but perhaps the biggest difference between your average glass of H20 and one that bubbles is the waters so called curative properties. Through the ages, certain, rare, geological conditions way down below Mother Earth gave rise to naturally carbonated waters (we’re sure you’ve water bottles seen donning slogans screaming “volcanic” – it’s basically the same thing here).

How does it all work then?

Strongly carbonated waters, the natural kind anyway, derive from regions known for their strong volcanic activity. Before any canning takes place, source carbonic acids are removed from the water and then re-added again and this is how you get all the different levels of carbonated fizz, from“classic” to “naturell”. In a nutshell, natural carbonation causes small bubbles to form, giving the water an effervescent quality that you find in sparkling natural mineral water. In fact, many alcoholic drinks from beer to champagne and our wines were naturally carbonated through the fermentation process for centuries, the most notable can be traced all the way back to 1662 to a bloke called Christopher Merret, dubbed the father of ‘sparkling wine’.  

Sparkling wine? Really?

Sorry, but canned wine really is, dare we say it, hip. Chalk that up to a winning combination of novelty, extreme portability, and the kind of casual anti-snob vibe that appeals to young urbanites with disposable incomes these days, and you’ve got yourself a guaranteed winner. Natural carbonation like our friend Christopher, is how we do things here, using only what mother nature gives us before we can it all up. Couple that with a natural process and chemical free packaging and you’ve got yourself a naturally sparkling product that’s just as pure as it was when it spurted out of the volcano.