Feral — Fermented Botanicals from the Dolomites
Italy · Dolomites
Feral
Fermented botanicals from the Dolomites — wild, dry, layered.
The House
Fermented botanicals
Feral translates the wild botany of the mountains into a sparkling, dry drink.
Feral comes from the Dolomites and was founded in 2020 by Maddalena — „Madda“ — born in Trento. Rather than simply brewing tea, Feral relies on fermentation: roots, spices and herbs are lactic-fermented.
The result is complex, dry drinks with a fine bead — distinctive, savoury, and a world away from sweet sodas.
History
Wildly fermented
Madda wanted a drink as layered as the nature of her home. In the Dolomites she began to lactic-ferment roots, spices and herbs — a process that builds depth and acidity. So Feral was born: not tea, but fermented botany.
The Founder
Maddalena „Madda“
Madda runs Feral out of the mountains. Her aim is a drink with character — dry, savoury, alive — to be taken as seriously as a wine, not a soda.
Wild does not mean random — it means alive.
The Botanicals
Four wild cuvées
Each cuvée is its own composition: No.1 with hop and Szechuan pepper, No.2 with ginger and allspice, No.3 with pepper and thyme, No.4 with lavender and juniper. Fermented, dry, layered.
The Craft
How Feral is made
Fermentation instead of infusion — in three steps.
Gather botanicals
Roots, spices and herbs form the base of every cuvée.
Lactic-ferment
Fermentation builds acidity, depth and complexity.
Sparkle & bottle
Finely carbonated and filled into the bottle.
At the Table
How to serve it
Well chilled in a wine glass. The savoury-dry cuvées suit bold cooking — from grilled vegetables to cheese and Asian spice — and stand in for an aperitif wine.
Conscience
Dry & wild
Feral avoids artificial flavourings and excess sweetness — the depth comes from fermentation and botanicals.
Highlights
What sets Feral apart
- 2020Founded in the Dolomites
- 4Fermented cuvées
- WildLactic fermentation
- 0.0%Alcohol-free
The Collection
Feral at alcfree.ch
See all Feral cuvées at alcfree.ch