Cellaring

[OportoRAH]

All of the above are correct. Most LBVs are already cellared for a number of years in Portugal prior to release. They are ready to drink upon purchase. The few LBVs (mostly from Portuguese Shippers vs. British Shippers) that say "Traditional" or "Tradicional" on the label are LBVs that were not fined or filtered and therefore need decanting. This specific type of LBV will actually improve with cellaring. How long, depends on the producer and the vintage. If you have a specific wine that is in question, post it here and I am sure you will receive sage advice on how long to cellar it for prime drinking pleasure.

Even those LBVs that are NOT Traditional style can lay around in the cellar for years without deteriorating...but what for. Drink up and enjoy them!