Gazzosa Ticinese "Fizzy"

Since the 19th century, Gazzosa has been produced using a special process. The carbonation is created naturally through the fermentation of a sugar solution with spring water from “Pont da Picol,” located at 1000 meters above sea level in Val Nadro.

Ingredients: water, sugar, carbon dioxide, acidifier: citric acid, and natural lemon flavouring.

Since the 19th century, Gazzosa has been produced using a special process. The carbonation is created naturally through the fermentation of a sugar solution with spring water from “Pont da Picol,” located at 1000 meters above sea level in Val Nadro. Ingredients: water, sugar, carbon dioxide, acidifier: citric acid, and natural lemon flavouring.