7th Century B.C.
The People of the Ligurian Apuani
In ancient times, San Carlo was the starting point for routes that ran from the Po Valley to the coast: it was the crossroads of pilgrims, priests and peoples at the heart of a network of trade for a new golden age of commerce. This area was home to the Ligurian Apuani people, described by scholars as “a beautiful and strong race, with long brown hair and deep black eyes”, as the character depicted on our labels. The Ligurian Apuani lived with a deeply magical sense of life and the Apuans were at the heart of this sanctity. Mountains that they felt protected them, but at the same time mountains that had to defend.
The Holy Bishop of Milan, Carlo Borromeo
There are many stories related to this place, one of which says that the Holy Bishop of Milan, Carlo Borromeo, from whom this place takes its name, going through Massa and being in poor health, decided to go to San Carlo where he underwent a mineral water treatment which was highly beneficial to him.
Early 20th Century - The Years of Research
Dr. Nicola Zonder
To find out about the first studies on Acqua San Carlo, we have to go back to
the early 20th century, when Dr. Nicola Zonder recognized its virtues and therapeutic properties.
Zonder called the water “extraordinary”. The experimental and clinical studies were carried out under the patronage of the San Carlo hydrological studies center, and the results confirmed Zonder’s intuition about the virtues of the water.
The plant started its production with the first industrial bottling machines.
The hydropinic treatments
Due to the unique properties of this spring water, even the national health service recognized the water’s curative properties.
The recovery of the spa begins
Eugenio Alphandery recovers the spa.
The renovation is hard work, and will take several years.
14 December 2017
The new San Carlo spa is inaugurated
With years of work, the 5000 ㎡ of the park and 1500 ㎡ of the spa are reopened to the public.
Production restarts, only in glass bottles in 3 sizes: 25cl, 75cl and 100cl.
The three springs, Fermento and the Restaurant
Today San Carlo uses three springs: Aurelia and Tiberia for the water that
will come to our tables; Zonder intended for the medical sector.
In the factory, a plant has been set up for the production of Fermento Vivenda, a fermented beverage based on the exclusive recipe of the Tuscan chef Michele Martinelli.
The restaurant, managed by chef Roberto De Franco, offers dishes linked to the flavors of the territory