Feral N°3 - Red Beet, Pepper, Thyme, Oak

Born in the rugged Italian Dolomites, Feral N°3 is the most robust character in the collection. Instead of grapes, it uses a base of red beet. Through a slow, natural fermentation, the earthy sweetness of the beet is transformed into a deep, structured liquid that captures the raw power of the mountains.

What makes it special?

N°3 is built for those who love depth. It finds its soul in the balance between earthy red beet, Mediterranean thyme, and the tannic grip of oak wood. While the oak provides a "woody" structure similar to a matured red wine, a sharp kick of black pepper delivers a dry, lingering finish. It’s a bold, savory drink that doesn't try to be juice; it defines its own category of wood-aged complexity, entirely without the alcohol.

Great with:

• Hearty & Earthy Dishes: Think wild mushroom risotto, truffle pasta, or roasted root vegetables.
• Rich Proteins: Pairs perfectly with grilled meats, game, or savory plant-based stews.
• Mature Pairings: A natural match for aged cheeses like Pecorino or a sharp, vintage Cheddar.
• The Red Wine Alternative: Ideal for those who miss the dry, tannic bite of a classic red.

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.