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DO Terra Alta / Celler Batea



Meet the faces behind the wine

We would love to be able to say that with this symbol that represents the identity of Celler Batea we have made true the well-known phrase "an image is worth a thousand words" although what we can assure is that it has been the result of a deep reflection on our roots.

During the analysis process a word constantly appeared defining and encompassing the essence of Celler Batea, duality.

And it is that this characteristic is manifested in our land and culture through the Garnacha, a variety of grape that is capable of producing deeply dark red wines and brilliantly pale white wines that speak of the Terra Alta, origin of the Garnacha Tinta and the Garnacha White.

Duality that is also exhibited by the mixed climate with continental and Mediterranean features under which our vineyards grow and our people live having the double responsibility of working them and of deciding what Celler Batea is.


The wine

Full-bodied wine, well-tuned tannins, toasted notes, cocoa, red and black fruit jam with a touch of spice. Good mid palate and long aftertaste.


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Match your moment

There are things that are better not to change. Thinking of a good red, full-bodied and tasty, inevitably comes to my head ... rice!

Here is a classic, easy and great example that combines perfectly with this red.

Meat and rice


(15 g.) 1 tablespoon of oil
(16 g.) 4 garlic cloves, finely chopped
(75 g.) ½ cup onion, finely chopped
(75 g.) ½ cup finely chopped red bell pepper
(75 g.) ½ cup finely chopped green bell pepper
(40 g.) 2/3 cup finely chopped cilantro
(250 g.) 2 cups of cooked and shredded beef
(454 g.) 1 pound of uncooked rice
(1250 ml.) 5 cups of broth
Salt and pepper to taste


In a saucepan over high heat, pour the oil, fry the garlic, onion and peppers until golden brown.

Add the meat and fry for 2 minutes.

Add the rice, the broth, adjust the salt and pepper and cook over high heat until it boils and part of the broth evaporates. Cover the saucepan, put on low heat and cook until all the broth is consumed and the rice is soft.

Serve and enjoy.

Optional: Add part of the cooking broth of the previously cooked meat to the broth, to make it more palatable.

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