Hello everyone,
in France it is difficult to find informations about Crusted.
Crusted are they always made from Vintage or is it possible to make them with all Port ( especially LBV)?
Thank you for your answers.
crusted
Re: crusted
Crusted is often of near-Vintage quality, and will throw a sediment (a crust) as does Vintage Port. But it does not come from a single year, typically using parcels from two consecutive years, sometimes three.
It is often very very good value.
It is often very very good value.