BASI DEL DIABLO

It’s only July but Salucop Group Inc.’s (SGI) wine brand is now accepting orders for Christmas 2019. The announcement came out through a post on social networking site Facebook, encouraging customers to place their orders as early as today, July the 3rd. According to the wines’ director and SGI’s CEO Sigrid Salucop, the move is…

Visiting Ilocos Norte soon? If you’ve heard of our wine Virginia Blush and want to try it, take a look at this guide.

The general manager of Bellagio Hills Hotel and Restaurant in Paoay, Ilocos Norte recently posted a flattering review of Basi del Diablo’s Virginia Blush, according to Salucop Group’s chief Sigrid Salucop. A post from the establishment’s GM, Allan Tuppil, said that the pink wine is “both manly and sophisticated”. “I’ve tried it, la,” the general…

Whenever I am unsure of something, I go to mama. When I am unsure what to serve when hosting a party, I reach for her wine.

Maria Cuanang was born in 1912, a few months before the Titanic sank and on the day that the Republic of China was established. It was New Year’s when she came to the world and as my father says, the world celebrates with her, year after year. I was maybe 10 or 11 when she…

It’s been a while since I wrote about the province I grew up in, its beautiful coastline that glides through fine brown and white sand, the sun that creates wondrous colours at dusk, and the mountains that play cat and mouse with the sun during summertime. No matter how beautiful this all is, it is…

Of the many delightful transformations that Ambaristo has gone through, the happiest was the moment that the company decided on providing balance and nuance. Do not get me wrong, exaggerated red wines are still enjoyable and our Ambaristo still has some boisterousness left in its body. It was made to be that way to deserve its name, the name of a hero of the Basi Revolt. The shift to attaining balance was prompted by a batch of the wine that tasted jammy. It was so ripe and sweet that it struggled to hold on to its structure. I wanted it to be majestic, not tattered, not too sweet that I’d throw it in the bin or people like me would throw it in the bin.

It’s another rainy day here in Ilocos Norte, which always brings to mind (well, my mind) which wine I should drink and what food will go with it. I often think of shepherd’s pie when there’s a heavy downpour and I don’t have the slightest idea why. I also think about boisterous red wines and…

If you are like me, your approach to summer picnics and brunches will likely go like this: summertime brunches are all about staying indoors to steer clear of the humidity and avoiding picnics altogether. Spending time outdoors can’t be helped if you’re in Ilocos Norte though because this tourist destination is blessed with unparalleled natural…

The resident winemaker of Filipino wine brand Basi del Diablo has decided to reuse old bottles to reduce its carbon footprint. The brand has been a staunch advocate for better production processes to ensure that it does not use up too many resources. Sigrid Salucop, the Chief Executive Officer of Salucop Group, Inc. and the…

The chef and owner of Smoke Bar and Restaurant mentions Basi del Diablo’s Basi Puro in a new video by Kyle Jennermann, the host of Becoming Filipino. The video logger and his friends were served with Chef Chris Stolk’s tasty laing and Smokey Poqui along with a few shots of Basi del Diablo’s pure sugarcane…

Wilfred’s physical store in Batac has partnered with its neighbour Gleam, a medical and wellness centre headed by Dr. Laiza Cabbuag-Retinio. The package that the two establishments are offering includes one hour of Gleam’s signature massage plus hot stone followed by wine tasting at Wilfred’s. The store will be serving Basi del Diablo Wines. “You…