Traditionally, Crusted Port is selected from wines of Vintage quality, from two or three harvests, undergoes no fining or filtration prior to bottling and is released three years after bottling.
As the name suggests, Crusted Port, creates a natural deposit in bottle, therefore it is important to decant before serving. This Port is most appealing in its youth but will also benefit from several years ageing, for which the bottle should be stored lying down.