If you can keep it cold. Even for years then that would be better but that's even hard to do in our modern times.
I have done a small amount of experimenting with aged bottle ferment conditioned and draught bottled from the keg.
Then aged, chilled versus non chilled.
The refrigerated versions are nicer but only by a small degree. Bottles I have kept in dark cupboards at whatever ambient temperature and then chilled for at least a week still keep well as for the captured brew etc. It does have more of that commercial character. That character that is from full conditioning then packaged, transported, time spent etc.