Sounds like an excuse for a Barolo tasting!
Anyhow, Barolo is sort of the epicenter of the Italian to oak or not to oak debate. I prefer the neutral oak, austere, tar/floral style which takes some time to come into it's own. A bit of new French oak will smooth it out more quickly. What really determines the character of Nebbiolo, like all wines, is the ripeness at which it was picked. This is something you of course can't control, I'd say a riper, more concentrated juice can take a bit of new oak, while a lower Brix calls for considerably less or no oak.