Feral No. 4 Red - Juniper Lavender Organic 0%
| Type of Wine | Red |
|---|---|
| Country | Italy |
| Region | |
| Winery | |
| Content (Alc) | 0.75 ltr (0%) |
- Buy 6 for 15.95 14.63 each and save 11%
Low Stock
Only 4 left
Backorder Information
It is possible to order this article in backorder. This is possible with items that we can generally have in stock again in 3-5 working days. You can simply order it, but it is important to mention that we only send the order when it is complete.
Description
Feral NÂș1 is anything but standard: a lively, fermented white drink based on beets with an exciting twist of hops and Szechuan pepper. Fresh, slightly spicy and with subtle citrus notes, this alcohol-free creation knows how to surprise even the most seasoned connoisseur. Feral stands for rediscovering flavours and letting go of conventions. In their mission to reinvent food pairing, they create drinks that are as complex and layered as wine. For NÂș1, this adventure starts with organic white beetroot. The juice is fermented with lactic acid bacteria and then macerated with hops and Szechuan pepper, resulting in an exciting balance between freshness, spiciness and subtle floral accents.
Feral is a fantastic alternative for those who either want something other than wine or prefer not to drink alcohol. This is not an 'imitation wine' but a white drink that can compete with a wine in terms of complexity (so many flavors and aromas that come forward with the swirling) and is therefore also very suitable to serve at the table, because this, as with wine, can be fantastically 'paired' with dishes
In the glass, the Feral No.4 Red - Juniper Lavender has a purple-red color with notes of lavender, fresh blueberries and a subtle spiciness of juniper in the nose. In the mouth, the Feral No.4 Red - Juniper Lavender is fresh and harmonious, with lively acids, soft tannins and an elegant, long-lasting aftertaste. Delicious with creamy risottos, lightly smoked salmon or a platter of fine charcuterie. Also surprising with goat cheese salad or sardines on sourdough bread.
Specifications
| Type of Wine | Red |
|---|---|
| Country | Italy |
| Region | Trentino |
| Winery | Feral |
| Biological certified | Yes |
| Natural wine | No |
| Vegan | Yes |
| Alcohol % | 0 |
| Alcohol free/low | Yes |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Crown cap |
| Promotion | Tier Price |
Wijnhuis
Feral: Wild, Untamed and Back to Nature
âFeralâ: wild, untamed, back to nature. This name wasnât chosen by chance. In the Italian Dolomites, the creators of Feral fully embrace this idea: rediscovering purity and pushing boundaries. As a young startup of brewers, scientists and foragers, they share one mission: to reinvent the way we pair food and drink with layered, naturally fermented non-alcoholic beverages.
Who is behind Feral?
Feral was founded by a collective of flavour-driven minds: scientists, artisanal brewers and botanical experts. What unites them is a fascination with fermentation and the power of wild ingredients. They donât source from markets, but from nature â forests, mountains, and forgotten farmland.
How Are Feral Drinks Made?
The process begins with simple, often overlooked ingredients like beets, kohlrabi or wild berries. The juice is slowly fermented using natural yeasts, followed by maceration with carefully selected herbs, spices, and wood. This results in deep, layered flavours without additives or artificial tricks.
Flavour Examples
- White beet with Szechuan pepper and hops: spicy, floral and lightly bitter
- Red beet with blueberries and lavender: earthy, smooth and aromatic
- Wild apple with pine needles and wood: fresh, resinous and complex
Philosophy and Pairing
The name Feral is a tribute to the wild and untamed â an invitation to let go of traditional pairing rules. With an unconventional approach and layered flavours, their drinks bring something truly unique to the table. Whether you choose smoked meat, creamy risotto or a surprising combination, Feral invites you to rethink pairing.
Fun Facts About Feral
- Feral uses no industrial yeasts â everything ferments naturally.
- They experiment with local wood types like chestnut or maple for unique aromas.
- The bottles are hand-filled in a small-scale facility in South Tyrol.
- Feral drinks are often served in Michelin-starred restaurants as a non-alcoholic alternative to wine.
Feral NÂș1 is anything but standard: a lively, fermented white drink based on beets with an exciting twist of hops and Szechuan pepper. Fresh, slightly spicy and with subtle citrus notes, this alcohol-free creation knows how to surprise even the most seasoned connoisseur. Feral stands for rediscovering flavours and letting go of conventions. In their mission to reinvent food pairing, they create drinks that are as complex and layered as wine. For NÂș1, this adventure starts with organic white beetroot. The juice is fermented with lactic acid bacteria and then macerated with hops and Szechuan pepper, resulting in an exciting balance between freshness, spiciness and subtle floral accents.
Feral is a fantastic alternative for those who either want something other than wine or prefer not to drink alcohol. This is not an 'imitation wine' but a white drink that can compete with a wine in terms of complexity (so many flavors and aromas that come forward with the swirling) and is therefore also very suitable to serve at the table, because this, as with wine, can be fantastically 'paired' with dishes
In the glass, the Feral No.4 Red - Juniper Lavender has a purple-red color with notes of lavender, fresh blueberries and a subtle spiciness of juniper in the nose. In the mouth, the Feral No.4 Red - Juniper Lavender is fresh and harmonious, with lively acids, soft tannins and an elegant, long-lasting aftertaste. Delicious with creamy risottos, lightly smoked salmon or a platter of fine charcuterie. Also surprising with goat cheese salad or sardines on sourdough bread.
| Type of Wine | Red |
|---|---|
| Country | Italy |
| Region | Trentino |
| Winery | Feral |
| Biological certified | Yes |
| Natural wine | No |
| Vegan | Yes |
| Alcohol % | 0 |
| Alcohol free/low | Yes |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Crown cap |
| Promotion | Tier Price |
Feral: Wild, Untamed and Back to Nature
âFeralâ: wild, untamed, back to nature. This name wasnât chosen by chance. In the Italian Dolomites, the creators of Feral fully embrace this idea: rediscovering purity and pushing boundaries. As a young startup of brewers, scientists and foragers, they share one mission: to reinvent the way we pair food and drink with layered, naturally fermented non-alcoholic beverages.
Who is behind Feral?
Feral was founded by a collective of flavour-driven minds: scientists, artisanal brewers and botanical experts. What unites them is a fascination with fermentation and the power of wild ingredients. They donât source from markets, but from nature â forests, mountains, and forgotten farmland.
How Are Feral Drinks Made?
The process begins with simple, often overlooked ingredients like beets, kohlrabi or wild berries. The juice is slowly fermented using natural yeasts, followed by maceration with carefully selected herbs, spices, and wood. This results in deep, layered flavours without additives or artificial tricks.
Flavour Examples
- White beet with Szechuan pepper and hops: spicy, floral and lightly bitter
- Red beet with blueberries and lavender: earthy, smooth and aromatic
- Wild apple with pine needles and wood: fresh, resinous and complex
Philosophy and Pairing
The name Feral is a tribute to the wild and untamed â an invitation to let go of traditional pairing rules. With an unconventional approach and layered flavours, their drinks bring something truly unique to the table. Whether you choose smoked meat, creamy risotto or a surprising combination, Feral invites you to rethink pairing.
Fun Facts About Feral
- Feral uses no industrial yeasts â everything ferments naturally.
- They experiment with local wood types like chestnut or maple for unique aromas.
- The bottles are hand-filled in a small-scale facility in South Tyrol.
- Feral drinks are often served in Michelin-starred restaurants as a non-alcoholic alternative to wine.