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QUALITY

Quality that is checked, from the vineyard to the pallet.

Table grapes from Kavala, Greece, with four certifications renewed every year, residue analyses by an accredited laboratory and a cold chain from packing to loading.

CERTIFICATIONS

Four standards, audited every year.

All four certifications were renewed in 2026. Each standard is audited every year by an independent certification body.

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We send the current certificates to any buyer who asks for them. The names of the standards are trademarks of their owners.

THE CHECKS, STEP BY STEP

Five checkpoints, from the vineyard to the truck.

  1. 01

    In the vineyard

    Quality is the responsibility of the company's agronomist, who is licensed to prescribe plant protection products. Her work starts in the vineyard.

  2. 02

    Before harvest

    Samples from every grower are analysed for pesticide residues. Picking starts once the sugar content meets the minimum of the EU standard.

  3. 03

    Intake

    Every batch is recorded when it arrives at the packing house, with its grower and field.

  4. 04

    Sorting and packing

    Every bunch is checked and cleaned on the three sorting lines. Weight is checked at 100 workstations with scales.

  5. 05

    Cooling and loading

    Pallets are pre-cooled, held in the cold rooms and loaded onto refrigerated trucks from two docks.

RESIDUE ANALYSES

Three analyses before the grapes leave.

The grapes are analysed for pesticide residues before harvest, per grower and per batch. Each batch is checked against the EU maximum residue levels, Regulation (EC) No 396/2005, and against the customer's specifications.

The analyses are carried out by Veltia Labs for Life in Thessaloniki. The laboratory is accredited to ISO/IEC 17025 by ESYD, the Hellenic Accreditation System, and is a QS-approved laboratory for pesticide residues in fruit and vegetables.

  • Before harvesta sample from the vineyard, before picking
  • Per growerevery grower is tested separately
  • Per batchevery batch that is packed

COLD CHAIN

Cold from packing to loading.

Corridor with the orange doors of the cold rooms at the Mintzilis packing house

Grapes lose water quickly after picking: the stem dries and browns, and the berries soften. A constant low temperature and high humidity keep them fresh all the way to the shelf.

Storage temperature
−1 to 0 °C
Relative humidity
90–95%
Cold rooms
8
Loading docks
2

Temperature and humidity: the conditions recommended for table grapes by the Postharvest Research and Extension Center, University of California, Davis.

Traceability by batch

Every batch is tracked from the field to the pallet. For each pallet we load, we know which grower and which field the grapes came from.

Customer specifications

Berry size, sugar content and pack format are agreed with each customer for each batch, and we pack under the customer's own label. The minimums are set by the EU marketing standard.

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FREQUENTLY ASKED QUESTIONS

What buyers ask.

Can I see the certificates?

Yes. We send the current GLOBALG.A.P., GRASP, SPRING and IFS Food certificates to any buyer who asks for them.

How often are the certifications renewed?

Every year. All four were renewed in 2026, and the GLOBALG.A.P. certificate is valid until 21 July 2027.

Where are the residue analyses carried out?

At Veltia Labs for Life in Thessaloniki, a laboratory accredited to ISO/IEC 17025. Analyses are carried out before harvest, per grower and per batch.

At what temperature are the grapes kept?

At −1 to 0 °C with 90–95% relative humidity, as recommended internationally for table grapes.

Do you pack under our own label?

Yes. We pack in the format each customer asks for, under their own label: punnets, bags, loose in carton or net bags.

Who is responsible for quality?

Anastasia Mintzili, an agronomist licensed to prescribe plant protection products. She is responsible for quality, from the vineyard to packing.

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