Short notice here, but need to throw this question out there. I'm attending an Italian dinner tonight with Shaferguy91, Latour67, Arkansasdoc and a couple other friends. I'm considering bringing a 1949 Francesco Rinaldi e Figli Barolo that I've had stood up for a few days. I know this bottle can be a crapshoot on quality, but this bottle has been sourced with great provenance and looks as good as a bottle can with this kind of age. Alright, to you guys with experience opening older wines, preferably Barolos, what would be my best approach in making this bottle perform to the best of it's ability? Slow oxygen method, pop and pour, decant? Thanks in advance.