Volvic's story began thirty-five million years ago, when the Plateau des Dômes rose and the Limagne plain collapsed. A hundred thousand years ago, magma pushed up through the fractures and built the Chaîne des Puys — eighty volcanoes standing in a line.
Then, 13,500 years ago, the Puy de la Nugère erupted and filled the ancient valley below. What it left behind is the immense natural filter our water still travels through today: an impervious volcanic bedrock, sealed from the surface, holding an underground reserve that renews itself with every rainfall.
What the rock
leaves behind
A low mineral content and a distinctive silica signature — the fingerprint of volcanic lava and granite. Values in milligrams per litre, measured at the Clairvic spring.
Products for
every moment
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Created by nature, protected by people
Every ingredient, traced to its field
Our flavoured range starts with the same water and adds only what we can account for. Follow the journey of our fruit, leaves and flavours from the farms that grow them to the bottling line at the source.
A hundred years
of the same spring
The spring was first tapped in 1922 and has been bottled where it emerges since 1938. Everything since has been a matter of protecting what was already there.
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The stone that built a black cathedral
The same lava flow that filters our water has been quarried at Volvic for centuries. Dense, dark and almost impervious, pierre de Volvic was chosen in the thirteenth century for the cathedral of Notre-Dame-de-l'Assomption in Clermont-Ferrand — begun in 1248 and still standing black against the Auvergne sky.
That is the point worth holding on to: the rock is impermeable enough to build a cathedral out of, and porous enough, higher up the flow, to hold five years of rain. Volvic takes its name from the Latin volcani vicus — the village of the volcano.
Volvic today, in figures
Published figures from Volvic and Danone. Ask us for the source of any of them.{{ w.p }}
