Nebbiolo should be served at room temperature and will benefit greatly from being poured into a decanter and allowed to breathe for up to two hours before serving. 

Most Nebbiolo is not released until a few years from vintage date. Wines produced in the modern style are meant to be drunk within four to eight years from vintage. Traditonal styles require more patience, generally a decade or more. 

Buying (and drinking) an older bottle will typically reward you with a mellower softer wine with a wealth of secondary flavours including dried fruits, forest floor aromatics, and a chocolaty spiciness. A younger wine will be higher in tannin and acidity with leaner fruit and more fresh floral notes.

Store bottles in a cool, dark place. While it is now common for wine makers to use plastic corks or screw-top closures which may be stored vertically or horizontally, those with the traditional corks should be laid on their sides to keep them moist.