Campilho

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Common questions

What does Campilho taste like?

Campilho is sparkling, full-bodied, silky and soft, closing on a soft, round finish. It belongs to the Spa Baron type in our sixteen-part typology, and the house tasting notes run mineral and saline, fine natural fizz and lingering baking-soda finish. Its pH is acidic, which on the palate reads as a faintly sour edge.

Is Campilho good for you?

Campilho is a regulated bottled water and safe to drink. The published analysis shows a rich and mineral water at 1200 mg/L dissolved solids. Sodium sits at 415 mg/L, genuinely saline territory and part of how it tastes.

What minerals are in Campilho?

Campilho carries calcium 36, magnesium 9.5, sodium 415 and potassium 23.6 mg/L over bicarbonate 1305, sulfate 9.5 and chloride 20.6 mg/L. Sodium leads the mineral profile with bicarbonate the main anion, at 1200 mg/L total dissolved solids.

How much sodium is in Campilho?

Campilho carries 415 mg/L of sodium. That is genuinely saline water, far past the 20 mg/L low-sodium line.

Is Campilho hard or soft water?

By its calcium and magnesium, Campilho works out to 128 mg/L as calcium carbonate, which counts as hard water. That is the middle of the range, enough body to taste without heavy scale.

Is Campilho alkaline or acidic?

No. Campilho runs acidic at pH 5.92, which is normal for a sparkling water where dissolved carbon dioxide turns to carbonic acid, so it reads as a faintly sour edge.

Is Campilho still or sparkling?

Campilho is a sparkling water. The carbonation is natural, carried out of the ground with the water rather than added at bottling.

Where does Campilho come from?

Campilho comes from Fonte de Campilho, Quinta do Revolar, Vidago Basin, Chaves, Vila Real district in Portugal, a single source.