Decant recommendation needed. 2001 Aldo Conterno Granbussia

After 11 months with an extreme limit on alcohol consumption for medical reasons, it’s time to drink something good with homemade meatballs and a San Marzano tomato sauce. The 2001 Barolo looks like a good choice, but I have not opened one of these for about 5 years. Anyone have a suggestion on decant time and best way to do it?

The following suggestions are not helpful, because I have seen them before. I haven’t followed WB since the beginning, but it’s close.

  1. Send it to me and I will check it out and let you know.
  2. Hold off until tomorrow when I can get there and show you how to do it.
  3. Last week, which is what it will take to deal with all the wood that they used for that cuvee.
  4. WTF? I didn’t think you owned anything other than SQN and Saxum!

I like to decant in the afternoon and give it a few swirls and see how the nose seems. Typically I leave it in the decanter in the cellar for a few hours, but occasionally will shorten that back into the bottle with the cork if it feels like it’s already open.

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