Water taste changes depending on its mineral composition. They can combine differently to wines, beverages in general and food. Ideal harmonisation is achieved when the organoleptic qualities of water accompany those of food and wine, without covering them.
Giuseppe Vaccarini, Best Sommelier of the World 1978, describes Acqua Panna taste as smooth and velvety:
“Acqua Panna is limpid and luminous and has neither effervescence nor any off-putting odour, and at a first sip has a pleasant, fresh, taste. Acqua Panna is low-acid in type and carries few mineral salts, without however impairing its structure. To the taste it is light and feathery, pleasantly soft and velvety. Acqua Panna shows a perfect balance in all its components, while the sensations induced linger in the nose and mouth for an appreciable period of time.”
For more detailed info download here the Water Codex I, Water Codex II, Water Codex III.