Well, you're mostly way over my head in winemaking skills. But......I have a few thoughts.
One is that American oak, while ok for most applications, cannot really approximate the oaking you'll get in a Brunello. It's too "young" and harsh and not really equal. The French oak would be ok, but not a good sub but probably not a big difference. Hungarian oak is not a good sub either, from what I can understand.
You may be able to get a bucket of barolo grape juice from a wine making supplier- that would be your best bet.