Costella Natural mineral water



The quality of Costella is constantly monitored by domestic and foreign institutes.

Costela natural mineral water is drawn from a bore located inside the bottling plant itself. The water remains intact - nothing is removed, added or filtered. The only filter used is a paper filter to eliminate the sand. All Costella products are bottled at modern automatic computer controlled bottling lines.

  • 14.400 PET bottles per hour
  • 300 gallons per hour
  • 5000 glass bottles per hour

All flavored Costela products are all-natural products with a low calorific value that are free from any artificial sweeteners, flavours or colourings.

Costella water

Water is the source of life, a symbol of growth, regeneration and refinement. Its eternal cycle enriches the water with all the goodness from the soil and the sky. It brings freshness, saves the thirsty, feeds the hungry and washes away the evil.
Science has proven that Earth is the only planet in the Solar System with available water resources. The majority of our planet is actually covered in water – the colourless fluid forming the hydrosphere. It is a very simple chemical substance, and yet the most important constituent of every organism, being a key element in the majority of biochemical reactions. Without water, there would be no life. Every living being needs water for its existence, since air and water are the most important reasons for the existence of life on Earth anyway.
People have always searched for natural, pure, unspoilt and sometimes even healing springs of water, and have had a deep respect for the protection of such sources and their surroundings. They were aware of the importance of drinking healthy mineral-rich water that quenched their thirst, kept them healthy and also washed away their waste.

However, life on Earth changed noticeably in the last few centuries. People, the worst polluters, have not spared anyone, not even water, which resulted in natural, healthy water not being as accessible as it once was. Although people are slowly becoming more conscious of that fact, the damage done through years and years of polluting will take some time to be repaired.

The chemical composition of water mostly depends on its environment. The best water can be found in the subsoil – the groundwater. By going through ageless layers of rocks, water is cleansed of the dirt and enriched with minerals that it also brings to the surface. These are also the most important substances needed for the existence of plants, animals and people.

The growing lack of access to sources of such water has caused an emergence and a fast development of a new branch of food industry in the last thirty years – the bottling of spring and mineral water. In some environments, bottled water embodies the idea of a new way of living, while in others bottled water is the only healthy way of water consumption left. Unfortunately, the number of the latter is rapidly increasing.

That is why we should be aware what kind of water we actually drink. For quite some time, sparkling water was a synonym for natural mineral water. It is now time to break the old habits and learn about the real meaning of the term, about the significance of different mineral and other chemical values in water, learn about the role of pH, and what the actual difference between mineral, spring and drinking water is.

Natural mineral or spring water is water that (after various hydro-geological research, chemical and bacteriological analysis) is proven to be of a pure origin, having accumulated for years in clean bedrock and trickled through natural aquifers that do not contain any polluters or other harmful natural substances. Natural water should not contain micro-organisms that might have come in contact with it because of external influences or insufficient water catchment protection.

All legislative quality standards must be respected, obeyed and above all thoroughly controlled. Monitoring done by state or independent health institutes on the basis of required drinking water standards are extremely strict and apply to all water suppliers. The most high-standard controls are carried out at the bottled water suppliers.

All bottling must be done in a sanitarily intact environment, following vigilant observation of spring quality, as well as under permanent control of bacteriological and chemical composition of water, followed by production and final product control. Thus even the slightest possibility of contamination is excluded, guaranteeing the water's original quality and its all-natural character.

Adopting new legislation that has in almost every aspect been adapted to the European legislation also brought a change in terminology and a new distribution of names in accordance with water meeting different criteria. All of this is regulated in Rules on natural mineral, spring and table water.
Natural mineral water by definition originates in an underground table or deposit, protected from any possibility of contamination. Water can only flow from or be drawn from a spring tapped at one or more natural or bore exits. It has to bear qualities different from those of drinkable water – containing a different level of minerals, detectable chemical elements and other substances that may have some alimentary-physiological effects, physico- chemical and organoleptic characteristics, different from other types of drinking water. The label by which the mineral water (in plastic or glass bottle) is marked has to include the name of water, as well as information on its chemical composition, the name of the area where the spring is exploited and the name of the spring. The spring or the source of the natural mineral water must be microbiologically sound and must not contain any other polluters. In the process of water preparation any form of disinfection is prohibited.

Natural spring water must meet the required microbiological criteria and has to be of the same quality as at its underground spring. Moreover, it must not contain any other pollution. Water can only flow from or be drawn from a spring tapped at one or more natural or bore exits. It has to bear qualities different from those of table water – containing a different level of minerals, detectable chemical elements and other substances that may have some alimentary-physiological effects. The label on spring water does not have to include its chemical composition or its typical substances.
Table water is water prepared from drinking water from a water supply network, or from natural mineral or spring water. It is allowed to add one or more substances to clean and improve table water.
Rules on natural mineral, spring and table water and Rules on food additives also refer to flavoured water or water with supplements, if additives (natural and artificial flavours, plant extracts, sweeteners, preservatives) are added to natural mineral, spring or table water. However, this is only permissible if the water is clearly labelled as a non-alcoholic drink or as flavoured water. The label must include the type and the quantity of the added plant extracts, flavours, sweeteners, acidity adjusters, preservatives, energy values, etc.

What about sparkling water? Here one has to be careful as well, since water producers in the market besides offering water with natural carbon dioxide also try to sell water with additives that should improve their taste. Carbon dioxide can also be used as a taste- enhancer, so this substance alone does not guarantee getting natural water.
Natural mineral water is enriched with natural carbon dioxide at the spring itself. During the water processing CO2 is extracted from the water and then added again directly at the bottling.
Until the adoption of the new, European legislation, the term mineral water has mostly been used for water with a high concentration of dissolved mineral substances and containing natural carbon dioxide. The new terminology defines mineral water as foremost a natural mineral water of highest quality. Besides analytically controlling mineral water, its labels must contain detailed information on water characteristics, especially on: mineral and other substance level, carbon monoxide balance, total dissolved solids (TDS), water hardness (Ca level), pH level, and water purity.

All the basic parameters describe in detail the water's organoleptic characteristics and give the consumer a clear image of what kind of water they will buy and consume. The difference between different kinds of water can be quite noticeable; the biggest quality gap exists between natural mineral or spring water on one hand and table water or water from water supply networks on the other.

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