Feral No. 6 White - Linden Honey Fennel 0%
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How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: fairly light. Like most red wines from .
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. The fairly cool climate of .
Nothing noted for this wine yet. What do you smell, and how long does the taste linger?
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Log inProducer Feral
Feral is a producer fully focused on developing gastronomic, non-alcoholic beverages with a clear origin and identity. The collaboration with top chef Norbert Niederkofler of the three-Michelin-star restaurant Atelier Moessmer underscores this ambition. Both parties share a vision in which local ingredients, seasonal influences, and purity take center stage. Working from the Alpine region, they utilize raw materials sourced directly from the landscape, employing fermentation and infusion to create complexity and structure without alcohol. This results in beverages that function at the table not as a replacement, but as a full-fledged alternative.
Origin, ingredients and style
Feral Nº6 is based on white beetroot, an ingredient that naturally possesses a subtle sweetness and earthy depth. The ingredients used come from the Alpine region, where the climate and soil ensure a distinctly pure character. Working with local and seasonal products creates a drink that is strongly connected to its origins. The addition of linden blossom and fennel provides an aromatic and slightly spicy profile, while honey and acidity ensure balance and tension.
Production and assembly
The base of this drink consists of white beetroot juice that undergoes controlled lactic acid fermentation. This process ensures freshness and structure without the need to add sugar. Subsequently, the drink is built up with an infusion of linden blossom and fennel, complemented by honey, verjus, and apple cider vinegar. This combination creates a layered whole in which sweetness, acidity, and spiciness are in balance. The method focuses on precision and harmony, comparable to the approach in gastronomy.
Color, smell and taste
In the glass, Feral Nº6 has a clear, light golden colour. The nose is refined and aromatic, with floral notes of linden blossom, fresh accents of apple, and a subtle spiciness of fennel. On the palate, the balance between soft roundness and fresh tension is immediately apparent. The structure is light and precise, with a refined acidity that keeps the whole lively. The influence of lactic acid fermentation imparts a slightly savory character, providing extra depth. The finish is clean, fresh, and slightly spicy, with a persistent, elegant tension.
Development and drinking window
This non-alcoholic drink is meant to be enjoyed young and fresh. The balance between floral notes, acidity, and light spiciness is best appreciated in the first period after bottling. Serving slightly chilled enhances the freshness and precision of the whole.
Summary of professional reviews
No external scores are currently available for Feral Nº6. The drink distinguishes itself through its gastronomic composition, with a clear balance between freshness, floral aromas, and a slightly savory texture. The combination of fermentation and infusion creates a complex and refined profile that aligns well with a modern, alcohol-free dining experience. The full review texts can be found in the tab: Professional reviews.
Wine & Food and Discount
If available, you will find the official factsheet and additional information about this fine wine in the 'Attachments' tab. We will automatically send these to you upon ordering this wine. The wine is stored in our climate-controlled Wine Warehouse, and if you come to collect the wine, you will often receive a nice discount. You will see your discount immediately when you select 'Pick up' on the checkout page. We are located in Dordrecht, situated almost next to the A16 with ample parking. Click here for our address.
You can read full wine reviews from Parker, Suckling, Vinous, and Wine Spectator, among others. Need advice on finding the ideal wine for your dish? Click here for our exclusive Sommelier. Free for Grandcruwijnen customers. In the Food tab, you will find advice on what to look for for the right food and wine pairing, and a number of dish suggestions from our Sommelier.
Character
The wine
Origin
Bottle
Wine features
Feral: Wild, Untamed and Back to Nature
‘Feral’: wild, untamed, back to nature. This name wasn’t 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 don’t source from markets, but from nature – 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 – 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 – 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 Nº6 toont bloemige lindebloesem en frisse appeltonen met een subtiele venkelkruidigheid, zachte zoetheid van witte biet en honing en een precieze melkzuurfrisheid die het geheel een lichte, hartige diepgang en elegante zuurgraad geeft. Daardoor begeleidt hij witte vis, schelpdieren, salades en vegetarische gerechten uitstekend: de florale aroma’s en frisse zuurgraad snijden door vettigheid, versterken zee- en groentesmaken en geven balans aan kruiden. Bereidingen die extra goed werken zijn licht gegrild of zacht gestoomde vis, ceviche of licht gemarineerde schelpdieren, gepekelde of frisse venkelsalades en geroosterde of ‘al dente’ geroosterde groenten met citroen of yoghurtachtige sauzen.
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