82 Bruno Giacosa falletto di Serralunga

I'm going to open this baby up to celebrate my wife's 40th b-day (right before I tell her about her surprise cruise and trip to northern Italy). Anyway, my question is about decanting. I am going to bring it to a fine Italian restaurant; do I need to decant it first? I was hoping, because of the age I wouldn't need to let it stand for very long. I probably need to decant to get rid of the sediment. How long do I need to let it stand? Any thoughts?
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