Carbonation
Is Mineral Water Naturally Carbonated?
Some mineral waters are naturally carbonated at the source by dissolved CO2 from volcanic or geological activity. Others are bottled still, or have CO2 added at the plant. All three are sold as mineral water — the label tells you which.
Naturally carbonated mineral waters
The water arrives at the surface already fizzy. CO2 comes from natural processes deep underground. Famous examples:
- Gerolsteiner (Germany) — Volcanic Eifel region
- Borjomi (Georgia) — Caucasus springs
- Vichy Catalan (Spain) — naturally effervescent at 60°C
- Apollinaris (Germany) — historically known as "the Queen of Table Waters"
Carbonation captured at source, recombined at bottling
Some brands capture both the water and the CO2 from the same source, then recombine them at controlled levels. The classic example is Perrier — the spring is naturally carbonated, but the gas and water are managed separately for bottling consistency.
Mineral waters with added industrial CO2
Many sparkling mineral waters use food-grade CO2 added at the bottling plant. Examples include S.Pellegrino and most sparkling versions of still mineral water brands. The water source itself is still a regulated mineral spring; only the carbonation is introduced.
Naturally still mineral waters
Evian, Acqua Panna, Aqua Carpatica (still version), Mountain Valley still — these are bottled flat from springs with no significant natural CO2.
Frequently asked questions
Is naturally carbonated better than added CO2?
Not chemically — once dissolved, CO2 is CO2. Naturally carbonated waters often have a distinctive bubble texture, which many drinkers prefer.
How can I tell on the label?
EU labels distinguish 'naturally carbonated,' 'carbonation from the source,' and 'carbonated' (added). U.S. labels are less consistent — check the brand's water-quality page.
Instant PDF. Every major brand ranked by pH, minerals, source and taste.
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