For amarone like those you are opening, 8-10 hours of Slow O works very well. Nice line up by the way - looking forward to your tasting notes. Had the Bussola VA 1995 a couple weeks ago and it was in a very good place. Notes of tobacco and tea (e.g. lapsang souchong) and chocolate added nice dimensions to it.
Several of us will be opening similar sagrantinos tonight along with a variety of other “less than normal italian regions”
My personal preference with big italian red wines is that they are better with more air… I agree with the slow -o but would also decant for at least an hour or 2. I recently had a 98 Quitarelli Amarone which started to sing at 2 hours in decanter, but 3 hours later was amazing. I would think the '04 Sagrantino would benefit from3- 4+ hours in decanter, we had the '99 Bea recently which was a fantastic and memorable wine. Both would be in my top 10 from last year.
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