Feral N°4 - Red beet, Lavender, Juniper

This drink hails from the Dolomite mountains in Trentino, where nature sets the rules. Instead of grapes, red beet forms the base—an ingredient that provides a deep ruby color and a surprisingly earthy structure. The fermentation process transforms the beet into a silky liquid that, much like a light red wine, offers a beautiful balance between understated fruit and vibrant acidity.

What makes it special?

What really sets N°4 apart is the floral elegance of lavender combined with the spicy power of juniper. The lavender provides a soothing aroma, while the juniper and a subtle hint of chili deliver light tannins and a refined, spicy finish. It is a floral ferment that doesn’t need to shout, instead convincing through its calm and balance. You taste the purity of the mountains and the finesse of innovative craftsmanship, entirely without the alcohol.

Great with:

• Creamy risotto or mushroom pasta
• Grilled salmon or fatty fish
• Salads with soft goat cheese and walnuts
• As a refined aperitif for those who love floral notes and a soft bite

Serve at 14–16°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.