Most-loved dishes
AI summary of what 1 dish mentions say about the food
Jacquemin’s “Lo rè” earns rapturous praise as a singular, soulful standout, with reviewers describing the overall vibe as an intimate, quietly masterful experience.
“This is Nebbiolo, partly passito, from 2016, with Cornalin, Petit Rouge, Vin Neyret, and I called it 'Lo Rè', the King in Patois. This wants to resurrect a wine that was produced for centuries until the end of the nineteenth century and then abandoned. Ripe fruit is felt on the nose. In the mouth, speaking of wines that are all the same, structured, etc., it is absolutely not pleasant but it has a very strong degree of acidity which makes it very pleasant. Really very interesting this red wine, made from Petit Rouge and Fumée Cornalin which are two of the many native vines of the Aosta Valley that Giulio has recovered.”
What creators say
1 creator has covered Jacquemin. Most active: Cosa mangiamo oggi?
Jacquemin in Nus is a small vineyard where Giulio Moriondo recovers native Aosta Valley vines and produces unique wines like Lo Rè, a blend of Nebbiolo, Cornalin, Petit Rouge, and Vin Neyret.
Dishes mentioned
Lo Rè
This is Nebbiolo, partly passito, from 2016, with Cornalin, Petit Rouge, Vin Neyret, and I called it 'Lo Rè', the King in Patois. This wants to resurrect a wine that was produced for centuries until the end of the nineteenth century and then abandoned. Ripe fruit is felt on the nose. In the mouth, speaking of wines that are all the same, structured, etc., it is absolutely not pleasant but it has a very strong degree of acidity which makes it very pleasant. Really very interesting this red wine, made from Petit Rouge and Fumée Cornalin which are two of the many native vines of the Aosta Valley that Giulio has recovered.
