Old vintages often have a deposit at the bottom of the bottle because of the settling of the wine, which shows that the latter has not been excessively filtered and that the wine alters with time (maturing).

The bottle stays standing during at least two days so that the settling takes place.

The operation consists then in decanting the vintage in a decanter with the aim of separating the wine and the sediment which settled in the bottom of the bottle.

It's necessary to open the bottle one or two hours before serving the wine, then pour it very slowly into the decanter with a funnel, by taking care of not mixing the wine with the sediment.

Your Bordeaux is going to be oxygenated, tannins are going to soften and acquire body. Then it's ready to be served in the best conditions.

It's to note that the youngest or the lightest wines are served slightly cooler and before stronger or older wines.