Feral N°1: White beet, Hop, Szechuan Pepper

This drink hails from the Dolomite mountains in Trentino, where nature sets the rules. Instead of grapes, the base is white beet. It might sound unusual, but that’s exactly what gives Feral N°1 its unique character. The fermentation transforms the earthy root into a crisp, dry liquid with a backbone that pairs beautifully with the fresh mountain air of the region.

What makes it special?

What really sets N°1 apart is the combination of aromatic hops and Szechuan pepper. The hops provide a floral, almost citrusy nose, while the pepper delivers a serious, peppery kick and an "electric" tingle on the tongue. It’s a drink that doesn’t try to imitate wine but creates a category all its own: dry, floral, and with a sharp, mineral thread in every sip. You taste the purity of the mountains and the boldness of innovative craftsmanship, entirely without the alcohol.

Great with:

• Spicy Asian dishes (Szechuan cuisine, Dim Sum)
• Grilled shellfish or fatty fish
• Dishes with bitter components like chicory or asparagus
• As a serious aperitif for those who love a spicy bite

Serve at 8–10°C | 0.0% alcohol

The story of Feral began in the heart of the Italian Dolomites, where founders Maddalena and Stefano decided to challenge the conventions of the beverage world. Driven by a passion for the transformative power of fermentation, they built a project centered on the wild potential of botanical ingredients and mountain crops.

Today, Feral represents a bold and contemporary vision of what a non-alcoholic adult drink can be. Rather than removing alcohol from existing wines, they craft their ferments from the ground up using spontaneous processes and a deep understanding of raw materials. The laboratory is seen as a space of innovation, where the sharp air of the Alps and the art of fermentation come together.

With an obsession for detail and a respect for natural rhythms, Feral continues to push boundaries. Each bottle reflects the purity of the Alpine landscape and the innovative spirit of its makers, offering a drinking experience defined by authenticity, grit, and genuine character.

The ingredients of Feral are rooted in the rugged terrain of Trentino, a region where the limestone peaks of the Dolomites stand as silent sentinels over the high valleys. Grown in the shadows of alpine forests and mountain slopes, the raw materials—from earthy beets to aromatic botanicals—benefit from a land shaped by ancient glaciers and fed by pure, mineral-rich mountain springs.

The climate is defined by its sharp alpine clarity: the biting mountain air meets the intense sun of the high altitudes, creating the dramatic temperature swings that lock in the vibrant acidity and aromatic intensity of the crops.

In this wild environment, Feral finds its soul, crafting ferments that are sharp, mineral, and undeniably alive — a true liquid reflection of the Dolomites' untamed spirit.