First of all, does anybody have a tasting note in 1996 Germano Ettore
Barolo Prapo? I can't seem to find one anywhere; I've found notes for
the Prapo in other years, for his 1996 Ceretta, and all sorts of
things, but not this specific wine.

I'm not so much interested in a rating as I am in finding out how this
is coming along. I'm going to be serving it in a couple of weeks and
was wondering if I should expect to find sediment, and also, how long
it needs to be decanted.

I suppose I'll stand it up a few days before the event, and decant 1-2
hours in advance if I don't hear anything.

Any useful advice? Barolo is an entirely unknown entity to me, as of
yet.

- Chris

PS if anyone has notes/advice on serving a 1999 Tommasi Amarone, I'd
like to hear that, too.