Is this the same wine as Giacosa's Le Rocche del Falleto? If so it should be drinking very well.
I just had a 1978 Gaja Barbaresco which has a similar pedigree and it was going strong. I would not be afraid to decant it before you went to the restaurant to remove the sediment and give it a little air. Even a 1967 Borgogno Barolo Riserva that I had last week improved a bit with a little air time. Not too much air though.