'Red N°3' Feral

Feral's Red 'N°3' is an alcohol-free botanical fermentation with a spicy and finely tannic flavour, an ideal non-alcoholic alternative to red wine. Behind the young Italian Feral project lies the passion and creativity of Maddalena, Sebastiano and Andrea, a close-knit team of botanists, scientists, sommeliers and fermentation enthusiasts who have come up with a highly innovative proposal in the world of 'proxies', non-alcoholic beverages that represent a valid alternative to wine, particularly for their gastronomic dimension that makes them a wild card in food pairing.

Feral Rosso 'N°3' is made from a fermented red beet base consisting of water and red beet juice from concentrate. The base undergoes lactic fermentation by lactic acid bacteria, without any ethanol development, and is then combined with other ingredients such as wild blueberry juice from concentrate and botanical extracts of black pepper, thyme, oak and chilli.

The Feral Red 'N°3' presents itself in the glass with a deep purple-red guise. The bouquet is described by intense scents of Mediterranean scrub and berries reminiscent of thyme and blueberry, followed by spicy hints of black pepper and toasted nuances. In the mouth it is juicy, pleasantly spicy and full-bodied, with a firm but fine tannic texture accompanying the pleasant herbaceous and fruity finish. Just as for a red wine, the ideal serving temperature for Feral's Rosso 'N°3' is between 16 and 18 °C, which enhances its complexity without accentuating its strong tannic impression. Thanks to its strong character, this fermented botanical can accompany savoury foods such as game dishes or mature cheeses.