Barolo doesn’t work until it’s been aged for 50 or 60 years.
If you’re legit curious about this, and if you’re not a billionaire, then I’d urge to you learn the Nebbiolo cultivar.
In the old days, the cheapest way to do that was to purchase an aged Nebbiolo from the far northern part of the Piemonte, where it’s known as “Spanna”.
Unfortunately, free Wine-Searcher indicates that the “Aged Spanna” trick no longer works in the USA, although it might still work if you were a tourist in Italy.
So you’re largely now stuck with these obscenely priced wines from the south of the Piemonte [which is known as the “Langhe”].
They’re you’ll be paying $45 for a recent vintage of a label which had been a $15 table wine back circa the end of the previous Millennium, but that’s the entry price for learning Nebbiolo these days.
And once you start laying down the $$$s necessary for acquiring recent vintages of Nebbiolo, it is IMPERATIVE that you learn the Nebbiolo oxidation curve.
EVERY bottle should be sipped over the course of at least seven days, and arguably more like 14 days [I recork them and put them back in the fridge after each pour, and let them stay there overnight].
Also be forewarned that the Nebbiolo oxidation curve is badly counterintuitive, and often seems to defy [what ought to be] the laws of physics - a Nebbiolo can be utterly impenetrable upon opening, can seem to be developing into something enticing on Day 2, and then on Day 3, it will be shut down hard as nails again, etc etc etc.
As above, if you’re not a billionaire, then keep a very close eye on your wallet, and do not get your hopes up - you’re going back to first grade again, in a foreign country, trying to learn & socialize with a teacher & classmates who do not speak your language - so be prepared for plenty of frustrations & travails along the way.