Barrel-aged ale fermented with Brettanomyces Bruxellensis yeast and dry-hopped with Cascade.

The grain bill features pilsner malt, rye, and unmalted wheat.

Primary fermentation and maturation (about five months) take place directly in oak. Refermented in the bottle or in the barrel to allow the Brett to continue to express itself.

An accentuated dryness, pleasant minerality and a delicate bitterness give the beer a great drinkability.

Piè Veloce is Ca' del Brado's brewing project dedicated to yeasts of the Brettanomyces species (defined as "wild") and is divided into two beers, both of the Brett Ale type: this one, featuring the Lambicus strain, and its sister in which Ca' del Brado use the Bruxellensis strain.