Barolo definitely benefits from decanting! Simply opening the bottle does very little — the neck is too narrow for much air contact. Pour it into a decanter 1-2 hours before serving. For a young Barolo (under 10 years), you could even go 2-3 hours. The tannins will soften and the aromas will really open up. For older bottles (15+ years), be gentler — 30 minutes max, as they can fade quickly.