Getting to know your own palate preference for wine maturity will help the most. It sounds like you’ve got there already (though palate preferences can change, and a stunning wine can change it as well). Some love young Barolo, for the battle between fruit and tannins, whilst I like extended maturity where it can be quite ethereal. In that I’ll tolerate a degree of oxidation if there’s enough complexity to outweigh it, and I also don’t mind a dash of brett either.
In days gone by a 10-12 year old Barolo/Barbaresco that was oxidised, would have been blamed squarely on a faulty cork. Now we have additional doubts about some of the modernist wine techniques, that may be to blame for higher numbers of bottles falling over in a heap in that timeframe.
There’s also the traditional Barolo closing down, that’s less prevalent today, but absolutely still happens with many trad producers and in more firm/austere vintage. Yes the fruit will dull, and the tannins come to the fore. It can be very hard work / unenjoyable to drink these. In time, many but not all, will emerge into the sort of complex / ethereal maturity that I adore. Based on your preferences, it may not be worth your while waiting 30, 40+ years for this, but instead seeking more open vintages (e.g. similar to how 2007 was, with very few closing down hard, and some never seeming to close down). Other than that I’d suggest drinking them young ‘on the fruit’ and just choosing some meaty accompaniment (e.g. steak) to keep the tannins in check.
I always liked Jeremy Oliver (Aussie wine critic)'s approach to drinking windows. At first sight it looked (overly) precise, but closer inspection showed he only ever applied one of about 8 different windows e.g 1-2 years, 2-4 years, 5-8 years and so on Thus if it was a sturdier version that prior vintages he might amend his normal 5-8 year window for a wine into a 8-12 year window. I liked this approach as it showed how imprecise the whole approach was.