The grapes harvested by hand for Barca velha 2004 were vinified by separate grape varieties or in selected vineyard lots and/or to the reception in thw Quinta da Leda winery. After complete destemming and soft crushing, the alcoholic fermentation took place in stainless steel tanks and robotic presses. During this period, pumping and pump pigeons were performed with robots, with temperature controlled by automatic system. A long maceration was also carried out to obtain the desired aromatic and polyphenolic extraction. At the end, and at the time required by each caste/batch, the wine was comouflaged and its masses pressed, the wine resulting from the pressing being preserved apart from the tear.