La Peregrina Filipina

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La Peregrina Filipina Importers of wines with a sense of place La Peregrina Filipina Inc. was established in 2019 and operates as a corporation between family and friends.

Inspiration for starting this company comes from the roots of our Spanish-Filipino heritage and a profound
appreciation of the many deep and beautiful layers of cultures from across the globe that have enriched our
descendants, past and present, through their travels and diaspora.

A little Singapore haze at dusk, a cloudy white in my glass-just how I like it. Unfiltered. And a few good days back in ...
08/10/2026

A little Singapore haze at dusk, a cloudy white in my glass-just how I like it. Unfiltered. And a few good days back in the city for the food, old friends, new discoveries.
It was also especially nice to participate in Borsa Vini, bringing together Italian producers, Asian importers and the local w**e community, with a masterclass and somm competition along the way. A great excuse to taste, share, learn, and spend time with people who are as passionate about w**e as I am.
Always impressed by how Singapore keeps raising the bar for the w**e scene in Asia-and keeps inspiring along the way.
Not a bad neighbor to have.

Le Bon Funk finally checked off the list.
Been wanting to visit for a while-remarkable w**e list, relaxed vibe, and a very good way to spend an evening in Singapore.

Besides the w**e, I came for the beef tongue sandwich at Le Bon Funk.
Matched with: Arianna Occhipinti SP68 Rosso.
70% Frappato, 30% Nero d’Avola, from Vittoria. Indigenous fermentation, 15 days on the skins, then six months in concrete-no oak, no filtration.
Sour cherry, wild herbs, violet and a little black pepper, with that light, crunchy acidity Frappato does so well. Fresh, savoury and juicy to wash down your sandwich with.

Visit to the hawkers is a comfort zone.

Juice W**e Bar on Circular Road. A hole in the wall. No social media marketing, no fuss-just word of mouth from the locals. Pure vibes.
An excellent list too, full of gems and seriously good-value bottles. One of those places you’re glad someone told you to check out.
Started with Le Corbin by Domaine Théo Blet. 100% Cabernet Franc from Saumur—fresh, silky and super expressive.

Mas Amiel Oiseau Rare 2022, Maury Sec.
80% Grenache Noir, 20% Carignan, from biodynamically farmed, bush-trained schist parcels, including old Grenache vines planted as early as 1914. Native-yeast fermentation in stainless steel, gentle infusion, then tank ageing. 13.3% ABV.
Fresh red fruit, savoury herbs, fine ripe tannins and that schist-driven freshness. Roussillon can be elegant.

Domaine de Montcalmès -Terrasses du Larzac. (One of the top appellations in the Languedoc)
60% Syrah, 20% Mourvèdre, 20% Grenache from limestone and rolled-pebbl

Not all vermut is the same.For Spanish Month, Bolero and Singular are putting Casa Mariol Vermut into a few special cock...
03/10/2026

Not all vermut is the same.
For Spanish Month, Bolero and Singular are putting Casa Mariol Vermut into a few special cocktails.
And honestly, the vermut matters.
It should be good enough to drink on its own — otherwise, why put it in a cocktail?
Casa Mariol brings its own thing to the glass: complex herbals, a touch of bitterness, a little sweetness, and acidity that keeps it all in balance — properly Spanish, and nothing adulterated.
So go see what Bolero and Singular are doing with it this Spanish Month.
Bolero Manila

Closing out the month with a little roundup of what I’ve been drinking over the past couple of weeks — old favorites, ne...
01/10/2026

Closing out the month with a little roundup of what I’ve been drinking over the past couple of weeks — old favorites, new discoveries, and bottles that found their way onto the table.
Also had the chance to try some of the new dishes at Fukudaya BGC. Always a good excuse to open a few more bottles and see where the food takes them.
Fukudaya remains one of those underrated, under-the-radar spots for contemporary Japanese cooking. There’s a lot to like about what they’re doing — thoughtful dishes, quality ingredients, and food that works particularly well around a bottle of w**e.
Let’s see what October puts on the table — hoping for more bottles with stories, dinners that linger, and the occasional pairing that just somehow works.

Sharing this because a few friends have been asking me where I’d take them if we were in Galicia together.This one immed...
25/09/2026

Sharing this because a few friends have been asking me where I’d take them if we were in Galicia together.

This one immediately came to mind.

A Curva, Portonovo. CasaAurora ACurva

David from Constantina Sotelo took me here. I probably would have walked straight past it if I didn’t know what was inside.

It’s tiny. Old-school. Nothing about it screams “w**e destination.” But apparently, every Galician w**emaker knows it.

Renowned w**emaker Rodri Méndez calls it “the temple of w**e in Galicia.” (El País). And sitting there, I understood why.

Miguel Anxo Besada was taking care of us that day. We ordered lunch and basically told him, you decide what we drink.

He’d disappear for a moment and come back with a bottle. We’d taste it, eat a little, talk about it, and then another bottle would appear. There was no list to work through and no elaborate pairing explanation. Miguel was simply matching what he thought we should be drinking with whatever happened to be on the table.

That’s the kind of w**e experience I love.

The surprise. The conversation. The bottle you weren’t looking for but end up remembering.

And the food was just as it should be here — simple, fresh and local. Fish, seafood, tortilla, ingredients that don’t need much done to them. Freshness is the key.

I left thinking: this is exactly the kind of place I want my friends to experience when they come to Galicia.
**e **eexperience

Hot take: the biggest problem with Spanish w**e isn’t quality, but how much of Spain’s identity gets lost when w**e is m...
16/09/2026

Hot take: the biggest problem with Spanish w**e isn’t quality, but how much of Spain’s identity gets lost when w**e is made for the market instead of the place.
Spain is far too diverse, regional and deeply rooted in place to be reduced to what is easiest to produce and sell. I used to look at Spanish w**e mainly through a business lens—markets, portfolios, margins and what might sell. But the more I learn, travel and meet the people behind the w**es, the more that has changed. These days, I’m less interested in what sells and more interested in what feels like a place. Maybe that’s w**e education. Maybe it’s a change in perspective. Or maybe I’ve just become a bit of a tree hugger. 🌳🍷
One reason I keep coming back to Spain is to find the people who have held on to that identity—small producers, old vineyards, indigenous varieties, families working the same landscapes for generations. People like Constantina Sotelo, in Castrelo, Cambados, in the Val do Salnés. Terroir-driven w**es that feel unmistakably connected to where they come from. Sometimes raw around the edges, but never generic. This is the Spain I travel for—not a style, not a category, but a place.

Constantina Sotelo is a family story that spans 9 generations of growers.
Constantina built the project around the family’s vineyards and their connection to the land. Today, her son David runs the w**ery and oversees the vineyards. It is still very much a family operation.

Look closely at the vineyards in Rías Baixas and you’ll notice something unusual.
The vines aren’t trained low to the ground. They’re raised overhead on a traditional system called parral.
It makes sense when you understand the climate.
Rías Baixas is one of Spain’s wetter w**e regions, with high humidity and significant fungal-disease pressure. Raising the canopy helps keep the fruit away from the damp ground while allowing better air circulation around the grapes.
But parral is more than a viticultural relic.
Historically, the elevated vines also allowed families to cultivate other crops underneath them—a practical system developed around the realities of rural Galicia.
At Constantina Sotelo, this traditional architecture of the

Part of my ongoing w**e education—going beyond the bottle to meet the people and experience the places that give the w**...
14/09/2026

Part of my ongoing w**e education—going beyond the bottle to meet the people and experience the places that give the w**e its soul.
At the heart of Lagar de Sabariz is Pilar Higuero—part w**emaker, part sage, presiding over her little kingdom of vines, granite, animals and ancient trees.
What stayed with me most wasn’t just her knowledge of w**e, but the way she approaches life—with curiosity, generosity and a quiet, healing energy.

Driving through Ribeiro, following the valleys and river landscapes of Galicia, on the way to Sabariz.

The landscape gradually changes—vineyards tucked into the hillsides, granite, forests and small farms—until you arrive at a place that feels almost hidden from the rest of the world.

Arriving at Lagar de Sabariz

There is something ancient about this place. The granite, the trees, the animals, the vines. A sense that nature has been here in spirit for ages, long before any of us arrived.

When I visited, much of the vineyard was still unharvested, following an unusually difficult year marked by intense heat.

Pilar farms biodynamically, working with the estate as a whole rather than treating the vineyard as an isolated agricultural plot.

The vineyards sit on poor granitic xabre soils. With some lime stone.

And also quartz.

Albariño is the primary variety, with Trexiadura, Mencia, and other indigenous varieties making up the rest of the plantings.

Lagar de Sabariz is an old Galician pazo—a traditional country estate built by Galicia’s historic landed families, typically combining a grand residence with farmland, gardens, orchards and outbuildings. Built in granite and dating back centuries, these estates were essentially self-contained worlds, shaped around the land and everything it could provide.

Sabariz still feels like one of those worlds.

The estate is a living ecosystem of vineyards, olive trees, fruit trees, cows, gardens and wild vegetation.

Geese wander freely, helping keep unwanted pests in check while naturally returning fertility to the soil.

And you can feel the soul in her home.

Some rooms have been renovated and modernized, reflecting Pilar herself—rooted in tradition, but with a distinctly rock-and-r

We are officially in our Galicia era.What an exciting w**e region—w**es with a strong sense of identity, shaped by diver...
13/09/2026

We are officially in our Galicia era.

What an exciting w**e region—w**es with a strong sense of identity, shaped by diverse landscapes, grape varieties, microclimates and deeply rooted traditions.

One of the reasons we visit the producers we work with is simple: transparency. We want to see for ourselves that what’s written on the label, what the producer tells us, and the philosophy behind the w**e are actually reflected in the vineyard and the cellar. We owe it to the people who support us and drink the w**es we bring in.

So arriving at Vides Singulares in Ferreiros, Ourense, right in the middle of harvest, was exactly the kind of visit we value.

A beautiful estate in the Val do Miño, with Albariño, Treixadura and Loureira vineyards farmed organically and with biodynamic practices. In Galicia’s humid Atlantic climate, where disease pressure can be high, this is no small feat. The health and vitality of the vineyards were impressive. I particularly look at the soils and cover crops for signs of life. Seeing insects and other critters is a small but telling sign of a living vineyard and a functioning ecosystem.

We spent time with Maite, the w**emaker, and her partner Raul, learning how she works and how she translates her vision into the w**es. We walked the vineyards, watched the vendimia in full swing, and got a closer look at the people and place behind the bottles.

What really stayed with us was her approach in the cellar. For Maite, making clean, stable w**es starts with good decisions rather than corrections. Hygiene and careful cellar practices help control unwanted microbial activity, while gentle handling and spontaneous fermentation allow the vineyard and vintage to speak for themselves.

And perhaps that’s what we appreciate most about her approach to natural w**e: it isn’t about doing nothing. It’s about knowing what needs to be done—and what doesn’t.

That kind of focus and control between the vineyard, the cellar and the bottle is exactly what we look for in the producers we work with.

We’re very excited to welcome Vides Singulares as our newest partner at La Peregrina Filipina.

Their w**es will be landing soon.

A few days in Porto, and I didn’t expect it to hit quite like this.Rough edged and soulful, generous at the table, and c...
10/09/2026

A few days in Porto, and I didn’t expect it to hit quite like this.

Rough edged and soulful, generous at the table, and completely its own. Somehow, everything around it got me-the food, the w**e, the people, the streets, the culture, the Atlantic air.



When in Porto, you eat a francesinha.

Layers of bread, ham, sausage and steak, buried under melted cheese and drowned in that rich, beer-spiked tomato sauce.

Cachorrinho at Cervejaria Gazela.
A Porto institution.

LBV Port and pastel de nata at Mercado do Bolhão.

Capela das Almas

Purista Fernão Pires 2025

Uivo Curtido Pet Nat (skin contact)

Rojāo at Casa Expresso Casa Expresso. Porto is the sandwich capital of the world.

Baga fermented and aged in tinajas, a collaboration between Filipa Pato and Georgian w**emaker Gio Chezhia. Amazing stuff!

Dominio Vicari Chamomile 2021

Sardines over charcoal in Matosinhos.
Sometimes the best meal is the one that barely needs anything else.

Swordfish in the mix.

Niepoort’s cellar in Vila Nova de Gaia.

Generations of Port aging quietly in the dark, just across the Douro from Porto—where time, wood, and patience do most of the work.
Niepoort

A special afternoon tasting some of Niepoort’s finest with Ricardo.

There’s something different about tasting these w**es here in Gaia—surrounded by the cellars, the history, and the people who have spent their lives looking after them.

Quinta da Lomba Garrafeira 2016, Dão.

Old-vine Jaen, Baga, Alfrocheiro, Tinta Pinheira & Tinta Roriz. Fermented in granite lagares, then aged for four years in old 2,500L wooden vats before bottling unfined and unfiltered then bottle aged for a couple more years

Dão with time, restraint and plenty of character.

Drink Me Nat Cool — Bairrada.

The original Nat Cool, created by Dirk Niepoort to show a completely different side of Baga: light, fresh, low-alcohol and effortlessly drinkable.

100% Baga from old vines on Bairrada’s clay-limestone soils, made with minimal intervention and bottled in the now-iconic 1L format—w**e meant to be shared.

Niepoort Garrafeira 1987.

A blend of traditional Douro varieties, aged four years

Santiago de Compostela.Pilgrims arrive here from every direction, each carrying something of the road with them—stories,...
05/09/2026

Santiago de Compostela.

Pilgrims arrive here from every direction, each carrying something of the road with them—stories, blisters, prayers, and memories shaped along the way.

I arrived by a different route—but perhaps that’s the point. A city built around arrival, yet somehow reminding you that the road never really ends.

Ultreia et suseia.
Ever onward. Ever higher.



Follow the signs

Low intervention Albariño on lees.

Constantina Sotelo

Sea bass

Mercado de Abantos

Something about the cold ocean water

Classic Albariño

Black ink rice with monkfish loin. Dare I say better than some rice dishes for the south of Spain

Tortilla de Uni

Clams in a sauce that practically begs you to get the bread involved.

Mercado de Abastos

Never fermented Albariño juice from the farmers back yard

Xenesè bar de vinos

Maria Gomes

Trexaidura/Godello/Albarino

🍅

Golden posts in the cathedral with gilded vines

Last night in Pesquera de Duero, we sat down to a very different kind of w**e-country dinner.A traditional parrilla, wit...
03/09/2026

Last night in Pesquera de Duero, we sat down to a very different kind of w**e-country dinner.

A traditional parrilla, with chuletillas de lechazo sizzling over embers of sarmientos—the dried shoots of the grapevines, gathered after pruning. The vineyard, quite literally, providing the fire for the meal.

We ate in the home of a small w**egrower, around a simple table, with good w**e and the kind of warmth that makes you feel like you’re part of the family. It’s how they do it in this neck of the woods.

Pesquera has been shaped by w**e for centuries. The village dates back to the medieval period, and by 1753, the Catastro de Ensenada recorded around 50 traditional lagares here—places where grapes were crushed and pressed before the w**e went into the underground cellars. Today, Pesquera remains one of the villages at the heart of Ribera del Duero.

And sitting there last night, it was easy to see why. Here, w**e, food, fire, land and hospitality still feel like parts of the same thing.

No salespeople. No manicured experience. Just pure w**e culture vibes.

**ecountry

How to tell variety through leaf shape-
Left: Garnacha (more rounded edges)
Right: Tempranillo (pointed edges)

Deer feasting on grapes from a Vega Sicilia owned vineyard plot that hasn't been harvested yet(Alion I'm guessing)

Tempranillo clone planted in 1939

First w**e with a Ribera Del Duero classification that was aged under sea for additional 8 months after maturation in barrel

Address

#4 First Road, Manzanillo Subdivision
Baguio City
2600

Opening Hours

Monday 9am - 7pm
Tuesday 9am - 7pm
Wednesday 9am - 7pm
Thursday 9am - 7pm
Friday 9am - 7pm
Saturday 9am - 7pm
Sunday 9am - 7pm

Telephone

+639175038514

Website

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