Crusted Ports are Ruby Ports blended from multiple vintages, matured in oak casks for a period of approximately 3 years before being bottled without filtration. During normal filtration, grape sediment would be removed from the Port; without filtration, this sediment remains within the wine, eventually forming a solid crust which adds slight complexity. The premise behind Crusted Ports is to achieve a wine which falls somewhere between a normal Ruby and a Late Bottled Vintage Port in terms of complexity and flavour development.