The 2016 Amarone della Valpolicella Campo Leòn is thickly saturated and quite textured with jammy fruit preserves, dark spice and tarry smoke. The wine is made with air-dried fruit from 30- to 60-year-old vines. This heavy, full-boded expression shows a very strong 16.5% alcohol content that is a lot to deal with. Production is 40,000 bottles.

The Ilatium Morini 2015 Amarone della Valpolicella Campo Leòn (made with 70% Corvina, 20% Rondinella and 10% Croatina and other complementary grapes) is a hot-vintage expression of air-dried fruit. You can't miss all that intensity. The wine shows a ripe, super dark character with tar, resin and tobacco. There is a lot of sunshine locked here within, and you taste it in the extra richness and density that comes with those appassimento flavors of baked cherry and blackberry confit. The tannins are nicely integrated, but the actual fiber and texture of the wine is quite rich and meaty. There are layers of smoke and barbecue as well. Some 50,000 bottles were released.

The 2013 Amarone della Valpolicella Campo Leòn serves up savory notes of tar and road pavement, eucalyptus leaf and then more balsam. All of the fruit in this blend (70% Corvina and Corvinone, 20% Rondinella and 10% Croatina with other minor grapes) dries for up to 120 days before being pressed and fermented. You'll find lovely nuances of rum cake and baking spice on the close, which is long and silky. Still, there is considerable power here that drives this wine forward over the palate with 16% alcohol. This wine is perfect for an elaborate game dinner, especially pheasant with walnuts and truffles. Some 50,000 bottles were made.

Spice, toasted oak and Spanish cedar open the savory bouquet of the 2011 Amarone della Valpolicella Campo Leòn. Once that spice and smoke blows off, the wine offers a solid core of dark cherry and blackberry fruit. The mouthfeel is thickly extracted and syrupy in texture. That evident oak adds to the dryness of the tannins and the slightly bitter flavors you get on the finish. This wine is a little overdone for my tastes, especially in this very hot vintage. It ages in new barrique for three years and the oak imprint is very heavy.

Eugenio Morini's 2010 Amarone della Valpolicella Campo Leòn is bursting with velvety dark fruit. This is a wine with wide shoulders and big intensity. The bouquet shows shadings of spicy oak, Morello cherry, licorice, tar, cedar and cumin seed. I also like that playful touch of sweetness that characterizes the finish. The blend is 70% Corvina, 20% Rondinella and 10% Croatina and Oseleta, aged 36 months in new barrique. Campo Leòn should hold well for ten years or more.