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Feral (adjective): Wild, untamed; especially describing a domesticated animal or plant that has returned to the wild.

Feral is a bold new chapter in Italy’s beverage scene, forged in the shadow of the Dolomites and proudly pouring in Michelin-starred restaurants across the country. This is not merely a drink; it is the product of relentless dedication by a team of botanical artisans who refuse to follow the beaten path.

At its heart is Maddalena Zanoni, who left a polished corporate career behind to reconnect with the wild roots of her native Trentino. Joined by Andrea, a fermentation expert who once led a boutique brewery in Rome, and Sebastiano, a microbiologist turned flavor innovator, the trio embarked on an ambitious quest: to transform humble white beet juice through lactic fermentation into something truly extraordinary.

It is this masterful craftsmanship that has earned Feral a place on the tables of Italy’s finest chefs—those working in Michelin-starred kitchens who welcome its sophisticated, non-alcoholic complexity as an ideal partner to their most inventive dishes. Beyond Italy, Feral has found a welcoming audience in avant-garde restaurants across Belgium, the Netherlands, and Berlin—venues renowned for pushing culinary boundaries and embracing the unexpected.

Organic, vegan, and born from a love of nature’s untamed essence, Feral  is a celebration of fearless creativity and authenticity. It’s designed for those who seek a drink with depth, character, and a story as compelling as its taste.

No bubbles, no alcohol—just pure, refreshing flavor everyone can enjoy, even pregnant women.

The product’s low pH, combined with pasteurization, ensures a shelf life of 12 months from the production date. While it can be stored at room temperature throughout this period, we recommend keeping it at cellar temperature (between 50°F and 54°F) to preserve its optimal sensory qualities.

#3 is Fermented red beet base (water, red beet juice from concentrate 23%), wild blueberry juice from concentrate 26%, botanical extract (black pepper, thyme, oak, chili pepper).

A deep red, veiled fermented red beet drink with wild blueberries, oak, and a bold kick of black pepper and thyme. No alcohol, no bubbles—earthy, tannic, and toasted, it’s the perfect match for rich smoked dishes, venison, and seasoned cheeses.

NYR

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