Some Amarone wines can last a very long time. I have tasted some from
Bertani made in the 60s that still were holding well within the last 2
years. The Chicago Wine Company auctioned many bottles from the 60s and
provided a preaucton tasting of them several years ago. They apparently
had no trouble selling them. Bertani made very traditional Anarone then
that often was capable of very long age. However many wines from around
the world are now made in a lighter style more suited for early
drinking. In Hugh Johnson's 2005 Pocket Wine Book, he lists Amarone
wines back to 1985 that are drinking well now. This is just a general
evauation and does not consider different brands. In the past, Amarone
wines that lasted a long time often were very dark in color when young,
had very concentrated fruit, had much acid, and had much tannin that
tended to be a bit harsh. With enough age the fruit still held and was
enriched by bottle bouquet that developed. The acid and tannins
softened, and the wine became smooth. On the other hand a wine with a
lot of harsh tannin and moderate fruit often can just lose fruit and dry
out with extended age - it sometimes can be a tough call to predict just
how these big wines will age. Of the wines you mentioned, I would bet on
the Allegrini, but without tasting the specific wines you mentioned,
that is just a wild guess. Wines do not always age in the way that even
the experts predict. I always liked to select several wines that might
turn out good rather than try to find the single "best" wine and buy
only that. I find a variety interesting. While being served Beluga
caviar, Wagyu beef, foie gras and Romanee-Conti every day might seem
like heaven, I think nearly everyone would be demanding a variety of
other food in a very short time.

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