for the min / no new oak, the wonderful wiki-style resource curated by Pat Burton should prove invaluable. It’s intentionally not definitive or strident in classification, but used as a rough guide, should be a big help.
Going north, into alto Piemonte, there’s a broad mix, and I noted a very broad mix within their own production at a favourite producer Antoniolo. Not that it was as noticeable in the wines as you’d expect, and it’s there that the age of the oak plays a big part.