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Advice needed asap - decanting young barolo

I'm going to a tasting tomorrow where everyone has to bring a bottle of barolo. I'm bringing a 1999 Sandrone Cannubi. I'm assuming this is going to be very young and very tight. Should I decant tonight for 30-45 minutes and then put back in the bottle to serve tomorrow night? Or should I decant tomorrow during the day for a couple of hours before the dinner?
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