Nice visit in Ruchè land. For the white one, Viognior was surprising, minerality and freshness. Red ones, i like grignolino in terracotta amphora, tannin becomes more smooth because of the aging in clay, spicy aroma is till tempting. As for Ruchè itself, I prefer the Laccento, 30% of over ripen (2-3weeks later pick up), 70% normal harvest time, it’s richer, rounder, and the aroma of Ruchè itself, it’s lovely.