Linda Nektar has dedicated and highly qualified team

high quality ferments and wines

Internal lab and tight control systems

Our in-house lab enables us to control the product quality daily. We have adopted the systematic preventative approach called Hazard Analysis Critical Control Point (HACCP). It addresses physical, chemical and biological hazards across the operation as a means of prevention rather than relying on finished product inspection. The production chain for each Linda Nektar product item can be traced back. We only source from approved suppliers that conform to our quality requirements.

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