Saint-Geron
By Velier
Saint Géron is a historical spring, dating back to ancient Roman times, from which a very special water flows. Currently among the members who propose it is Antoine Billecart, as well as other important personalities in the sector such as a number of starred chefs, and we certainly could not fail to distribute such an interesting product proposed by our friend Antoine.
Overview
HISTORY
The Saint Géron spring has been known since the 16th century for the goodness of its waters, but its history begins much earlier, so much so that even Julius Caesar mentions it in De Bello Gallico.
In the 19th century, Saint-Géron received a series of awards at the Industrial Exhibitions, and prospered until the beginning of the 20th century; it then experienced a new era from the 2000s onwards. The last drilling at a depth of 94 metres, allowing the commercial exploitation of this exceptional water, dates back to 1994.
Saint-Géron water originates from the only naturally carbonated mineral source in the Haute Loire. The transformations of the soil over geological time have forged its character and purity. This precious mineral water is the result of a centuries-long journey: in the form of rain, the water infiltrates the soil and descends to take root deep underground. It then re-emerges on the surface in the splendour of its purity, having been enriched with mineral salts during its long journey.
PRODUCTION METHOD
During the production process, Saint Géron water is stripped of its natural gases. The iron is then oxidised and the iron hydroxide precipitate is filtered through sand. The same gases are then partially returned to the water, at 1 g/L of CO2.
A top quality product, the favourite of top French restaurateurs, available on Italian tables thanks to Maison Billecart-Salmon, which is a partner of Saint Géron.
