Feral N°2: White beet, ginger, allspice Bio

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

In the heart of the Italian Alps, the landscape of Trentino is defined by the dramatic limestone peaks of the Dolomites. This is a land shaped by ancient glaciers and carved by the Adige and Noce rivers, resulting in a complex soil rich in sand, silt, and mineral-heavy pebbles. Whether grown on the sun-drenched floor of the Piana Rotaliana or along the rugged mountain slopes, every ingredient—from noble grapes to earthy botanicals—is fed by pure, mineral-rich mountain springs.

The climate here is a story of sharp contrasts. Cold alpine winds from the north meet warm, gentle currents rising from the valleys, creating dramatic temperature shifts between day and night. This "alpine clarity" is the secret behind the vibrant acidity and aromatic intensity found in the region's drinks. The result is a collection of mountain-born liquids that are precise, mineral, and undeniably alive—a true reflection of the Dolomites' untamed spirit.