# Official Journal C 147/2021

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 147 |
| | |
| English edition | Information and Notices | Volume 6426 April 2021 |

ISSN 1977-091X

Official Journal

of the European Union

C 147

English edition

Information and Notices

Volume 6426 April 2021

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2021/C 147/01 | Non-opposition to a notified concentration (Case M.10060 — Francisco Partners/Marlin Equity Partners/Conan Holdco) (
  1
  ) | 1 |
| 2021/C 147/02 | Non-opposition to a notified concentration (Case M.10006 — Covestro/Koninklijke DSM (Resins & Functional Materials Business and Other Assets)) (
  1
  ) | 2 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 147/01

Non-opposition to a notified concentration (Case M.10060 — Francisco Partners/Marlin Equity Partners/Conan Holdco) (
  1
  )

1

1

2021/C 147/02

Non-opposition to a notified concentration (Case M.10006 — Covestro/Koninklijke DSM (Resins & Functional Materials Business and Other Assets)) (
  1
  )

1

2

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2021/C 147/03 | Euro exchange rates — 23 April 2021 | 3 |
| | European Data Protection Supervisor |
| 2021/C 147/04 | Summary of the Opinion of the European Data Protection Supervisor on the Proposal for a Digital Markets Act
  (The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu)l | 4 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2021/C 147/03

Euro exchange rates — 23 April 2021

3

European Data Protection Supervisor

2021/C 147/04

Summary of the Opinion of the European Data Protection Supervisor on the Proposal for a Digital Markets Act
  (The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu)l

(The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu)l

4

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2021/C 147/05 | Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 | 7 |

V   Announcements

OTHER ACTS

European Commission

2021/C 147/05

Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

7

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| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 26.4.2021 | EN | Official Journal of the European Union | C 147/1 |
| --- | --- | --- | --- |

26.4.2021

EN

Official Journal of the European Union

C 147/1

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Non-opposition to a notified concentration

(Case M.10060 — Francisco Partners/Marlin Equity Partners/Conan Holdco)

(Text with EEA relevance)

(2021/C 147/01)

On 11 February 2021, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10060. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10060. EUR-Lex is the online access to European law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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| 26.4.2021 | EN | Official Journal of the European Union | C 147/2 |
| --- | --- | --- | --- |

26.4.2021

EN

Official Journal of the European Union

C 147/2

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Non-opposition to a notified concentration

(Case M.10006 — Covestro/Koninklijke DSM (Resins & Functional Materials Business and Other Assets))

(Text with EEA relevance)

(2021/C 147/02)

On 5 February 2021, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10006. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32021M10006. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 26.4.2021 | EN | Official Journal of the European Union | C 147/3 |
| --- | --- | --- | --- |

26.4.2021

EN

Official Journal of the European Union

C 147/3

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Euro exchange rates (1)

23 April 2021

(2021/C 147/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2066 |
| JPY | Japanese yen | 129,98 |
| DKK | Danish krone | 7,4361 |
| GBP | Pound sterling | 0,86905 |
| SEK | Swedish krona | 10,1405 |
| CHF | Swiss franc | 1,1038 |
| ISK | Iceland króna | 151,20 |
| NOK | Norwegian krone | 10,0430 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,847 |
| HUF | Hungarian forint | 363,47 |
| PLN | Polish zloty | 4,5623 |
| RON | Romanian leu | 4,9245 |
| TRY | Turkish lira | 10,0635 |
| AUD | Australian dollar | 1,5590 |
| CAD | Canadian dollar | 1,5062 |
| HKD | Hong Kong dollar | 9,3653 |
| NZD | New Zealand dollar | 1,6802 |
| SGD | Singapore dollar | 1,6010 |
| KRW | South Korean won | 1 347,03 |
| ZAR | South African rand | 17,2068 |
| CNY | Chinese yuan renminbi | 7,8320 |
| HRK | Croatian kuna | 7,5705 |
| IDR | Indonesian rupiah | 17 526,35 |
| MYR | Malaysian ringgit | 4,9585 |
| PHP | Philippine peso | 58,333 |
| RUB | Russian rouble | 90,3287 |
| THB | Thai baht | 37,850 |
| BRL | Brazilian real | 6,5572 |
| MXN | Mexican peso | 23,9455 |
| INR | Indian rupee | 90,4715 |

Currency

Exchange rate

USD

US dollar

1,2066

JPY

Japanese yen

129,98

DKK

Danish krone

7,4361

GBP

Pound sterling

0,86905

SEK

Swedish krona

10,1405

CHF

Swiss franc

1,1038

ISK

Iceland króna

151,20

NOK

Norwegian krone

10,0430

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,847

HUF

Hungarian forint

363,47

PLN

Polish zloty

4,5623

RON

Romanian leu

4,9245

TRY

Turkish lira

10,0635

AUD

Australian dollar

1,5590

CAD

Canadian dollar

1,5062

HKD

Hong Kong dollar

9,3653

NZD

New Zealand dollar

1,6802

SGD

Singapore dollar

1,6010

KRW

South Korean won

1 347,03

ZAR

South African rand

17,2068

CNY

Chinese yuan renminbi

7,8320

HRK

Croatian kuna

7,5705

IDR

Indonesian rupiah

17 526,35

MYR

Malaysian ringgit

4,9585

PHP

Philippine peso

58,333

RUB

Russian rouble

90,3287

THB

Thai baht

37,850

BRL

Brazilian real

6,5572

MXN

Mexican peso

23,9455

INR

Indian rupee

90,4715

---

(1)  Source: reference exchange rate published by the ECB.

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European Data Protection Supervisor

| 26.4.2021 | EN | Official Journal of the European Union | C 147/4 |
| --- | --- | --- | --- |

26.4.2021

EN

Official Journal of the European Union

C 147/4

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Summary of the Opinion of the European Data Protection Supervisor on the Proposal for a Digital Markets Act

(The full text of this Opinion can be found in English, French and German on the EDPS website www.edps.europa.eu)l

(2021/C 147/04)

On 15 December 2020, the Commission published a Proposal for a Regulation of the European Parliament and of the Council on contestable and fair markets in the digital sector (Digital Markets Act). The Proposal follows the Communication Shaping Europe’s Digital Future, which indicated that additional rules may be needed to ensure contestability, fairness and innovation and the possibility of market entry, as well as public interests that go beyond competition or economic considerations. The Proposal establishes ex ante rules to ensure that markets characterised by large platforms with significant network effects (‘gatekeepers’), remain fair and contestable.

In doing so, the Proposal sets out provisions concerning the designation of gatekeepers which takes into account the data driven advantage related among others to the provider’s access to and collection of personal data; obligations and prohibitions to which the gatekeepers are subject; rules for carrying out market investigations; provisions concerning the implementation and enforcement of the Proposal.

In this Opinion the EDPS welcomes the Proposal, as it seeks to promote fair and open markets and the fair processing of personal data. Already in 2014, the EDPS pointed out how competition, consumer protection and data protection law are three inextricably linked policy areas in the context of the online platform economy. The EDPS considers that the relationship between these three areas should be a relationship of complementarity, not a relationship where one area replaces or enters into friction with another.

The EDPS highlights in this Opinion those provisions of the Proposal which produce the effect of mutually reinforcing contestability of the market and ultimately also control by the person concerned on her or his personal data. This is the case for instance of Article 5(f), prohibiting the mandatory subscription by the end-users to other core platforms services offered by the gatekeeper; Article 6(1)(b), allowing the end-user to un-install pre-installed software applications on the core platform service; Article 6(1)(e), prohibiting the gatekeeper from restricting the ability of end-users to switch between different software applications and services; and Article 13, laying down the obligation for the gatekeeper to submit to the Commission an independently audited description of any techniques for profiling of consumers that the gatekeeper applies to or across its core platform services.

At the same time, the EDPS provides specific recommendations to help ensure that the Proposal complements the GDPR effectively, increasing protection for the fundamental rights and freedoms of the persons concerned, and avoiding frictions with current data protection rules. In this regard, the EDPS recommends in particular specifying in Article 5(a) of the Proposal that the gatekeeper shall provide end-users with a solution of easy and prompt accessibility for consent management; clarifying the scope of the data portability envisaged in Article 6(1)(h) of the Proposal; and rewording Article 6(1)(i) of the Proposal to ensure full consistency with the GDPR; and raising the attention on the need for effective anonymisation and re-identification tests when sharing query, click and view data in relation to free and paid search generated by end users on online search engines of the gatekeeper.

Moreover, the EDPS invites the co-legislators to consider introducing minimum interoperability requirements for gatekeepers and to promote the development of technical standards at European level, in accordance with the applicable Union legislation on European standardisation.

Finally, building among others on the experience of the Digital Clearinghouse, the EDPS recommends specifying under Article 32(1) that the Digital Markets Advisory Committee shall include representatives of the EDPB, and calls, more broadly, for an institutionalised and structured cooperation between the relevant competent oversight authorities, including data protection authorities. This cooperation should ensure in particular that all relevant information can be exchanged with the relevant authorities so they can fulfil their complementary role, while acting in accordance with their respective institutional mandates.

1.   INTRODUCTION AND BACKGROUND

| 1. | On 15 December 2020, the European Commission adopted the Proposal for a Regulation of the European Parliament and of the Council on contestable and fair markets in the digital sector (Digital Markets Act) (hereafter, ‘the Proposal’) (1). |
| --- | --- |

1.

| 2. | The Proposal follows the Communication Shaping Europe’s Digital Future, which indicated that additional rules may be needed to ensure contestability, fairness and innovation and the possibility of market entry, as well as public interests that go beyond competition or economic considerations. The Communication also announced that the Commission would explore ex ante rules to ensure that markets characterised by large platforms with significant network effects acting as gatekeepers, remain fair and contestable for innovators, businesses, and new market entrants. (2) |
| --- | --- |

2.

| 3. | According to the Explanatory Memorandum to the Proposal, a few large platforms in the digital sector increasingly act as gateways or ‘gatekeepers’ between business users and end users. Such gatekeepers are said to be entrenched in digital markets, leading to significant dependencies of many business users and negative effects on the contestability of the core platform services concerned. In certain cases, the dependencies lead to unfair behaviour vis-à-vis these business users (3). |
| --- | --- |

3.

| 4. | The objective of the Proposal is to address at EU level the most salient incidences of unfair practices and weak contestability in relation to so-called ‘core platform services’. (4) To this end, the Proposal:






  — | establishes the conditions under which providers of core platform services should be designated as ‘gatekeepers’ (Chapter II); |
| --- | --- | --- |

4.

—

establishes the conditions under which providers of core platform services should be designated as ‘gatekeepers’ (Chapter II);

| — | sets out the practices of gatekeepers that limit contestability and that are unfair, laying down obligations that the designated gatekeepers should comply with, some of which are susceptible to further specification (Chapter III); |
| --- | --- |

—

sets out the practices of gatekeepers that limit contestability and that are unfair, laying down obligations that the designated gatekeepers should comply with, some of which are susceptible to further specification (Chapter III);

| — | provides rules for carrying out market investigations (Chapter IV); and |
| --- | --- |

—

provides rules for carrying out market investigations (Chapter IV); and

| — | contains provisions concerning the implementation and enforcement of this Regulation (Chapter V). |
| --- | --- |

—

contains provisions concerning the implementation and enforcement of this Regulation (Chapter V).

| 5. | The EDPS was consulted informally on the draft Proposal for a Digital Markets Act on 8 December 2020. The EDPS welcomes the fact that he has been consulted at this early stage of the procedure. |
| --- | --- |

5.

| 6. | In addition to the Proposal, the Commission has also adopted a Proposal for a Regulation of the European Parliament and of the Council on Single Market for Digital Services (Digital Services Act) and amending Directive 2000/31/EC. In accordance with Article 42(1) of Regulation 2018/1725, the EDPS has also been consulted on the Proposal for a Digital Services Act, which is the subject matter of a separate Opinion. |
| --- | --- |

6.

2.   CONCLUSIONS

In light of the above, the EDPS makes the following recommendations:

| — | to specify that the Proposal complements both Regulation 2016/679 and Directive 2002/58/EC, and that the Proposal does not particularise or replace any of the obligations of core platform services under Regulation 2016/679 and Directive 2002/58/EC; |
| --- | --- |

—

to specify that the Proposal complements both Regulation 2016/679 and Directive 2002/58/EC, and that the Proposal does not particularise or replace any of the obligations of core platform services under Regulation 2016/679 and Directive 2002/58/EC;

| — | to specify in Article 5(a) of the Proposal that the gatekeeper shall provide end-users with a user-friendly solution (of easy and prompt accessibility) for consent management in line with Regulation 2016/679, and, in particular, the requirement of privacy by design and privacy by default laid down in Article 25 of Regulation 2016/679; |
| --- | --- |

—

to specify in Article 5(a) of the Proposal that the gatekeeper shall provide end-users with a user-friendly solution (of easy and prompt accessibility) for consent management in line with Regulation 2016/679, and, in particular, the requirement of privacy by design and privacy by default laid down in Article 25 of Regulation 2016/679;

| — | to add a reference to end-users under Article 5(f) of the Proposal; |
| --- | --- |

—

to add a reference to end-users under Article 5(f) of the Proposal;

| — | to clarify the scope of the data portability envisaged in Article 6(1)(h) of the Proposal; |
| --- | --- |

—

to clarify the scope of the data portability envisaged in Article 6(1)(h) of the Proposal;

| — | to reword Article 6(1)(i) of the Proposal to ensure consistency with the GDPR, taking into account in particular the definition of ‘personal data’ under Article 4(1) of the GDPR; |
| --- | --- |

—

to reword Article 6(1)(i) of the Proposal to ensure consistency with the GDPR, taking into account in particular the definition of ‘personal data’ under Article 4(1) of the GDPR;

| — | to strengthen the reference in Article 6(1)(j) of the Proposal specifying in a recital that the gatekeeper shall be able to demonstrate that the anonymised query, click and view data have been adequately tested against possible reidentification risks; |
| --- | --- |

—

to strengthen the reference in Article 6(1)(j) of the Proposal specifying in a recital that the gatekeeper shall be able to demonstrate that the anonymised query, click and view data have been adequately tested against possible reidentification risks;

| — | to add reference to end-users in Article 10(2)(a) of the Proposal; |
| --- | --- |

—

to add reference to end-users in Article 10(2)(a) of the Proposal;

| — | to reword Article 11(2) of the Proposal by replacing ‘or’ with ‘and’; |
| --- | --- |

—

to reword Article 11(2) of the Proposal by replacing ‘or’ with ‘and’;

| — | to specify that the audited description shall be shared by the Commission with the EDPB or at least the competent supervisory authorities under the GDPR at their request; |
| --- | --- |

—

to specify that the audited description shall be shared by the Commission with the EDPB or at least the competent supervisory authorities under the GDPR at their request;

| — | to specify under Article 32(1) that the Digital Markets Advisory Committee shall consist of representatives of the European Data Protection Board, as well as of representatives of the competent authorities of the Member States for competition, electronic communications, audio-visual services, electoral oversight, and consumer protection; |
| --- | --- |

—

to specify under Article 32(1) that the Digital Markets Advisory Committee shall consist of representatives of the European Data Protection Board, as well as of representatives of the competent authorities of the Member States for competition, electronic communications, audio-visual services, electoral oversight, and consumer protection;

| — | to consider introducing minimum interoperability requirements for gatekeepers and to promote the development of technical standards at the European level, in accordance with the applicable Union legislation on European standardisation; |
| --- | --- |

—

to consider introducing minimum interoperability requirements for gatekeepers and to promote the development of technical standards at the European level, in accordance with the applicable Union legislation on European standardisation;

| — | to establish an institutionalised and structured cooperation between the relevant competent oversight authorities, including data protection authorities. This cooperation should ensure in particular that all relevant information can be exchanged with the relevant authorities so they can fulfil their complementary role, while acting in accordance with their respective institutional mandate. |
| --- | --- |

—

to establish an institutionalised and structured cooperation between the relevant competent oversight authorities, including data protection authorities. This cooperation should ensure in particular that all relevant information can be exchanged with the relevant authorities so they can fulfil their complementary role, while acting in accordance with their respective institutional mandate.

Brussels, 10 February 2021.

Wojciech WIEWIÓROWSKI

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(1)  COM(2020) 842 final.

1

(2)  COM(2020) 67 final.

2

(3)  COM(2020) 842 final p. 1.

3

(4)  COM(2020) 842 final p. 2.

4

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V Announcements

OTHER ACTS

European Commission

| 26.4.2021 | EN | Official Journal of the European Union | C 147/7 |
| --- | --- | --- | --- |

26.4.2021

EN

Official Journal of the European Union

C 147/7

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Publication of an application for amendment pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 (1)

(2021/C 147/05)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (2).

APPLICATION FOR THE AMENDMENT OF THE TECHNICAL FILE OF A GEOGRAPHICAL INDICATION

‘ÚJFEHÉRTÓI MEGGYPÁLINKA’

EU No: PGI-HU-01829-AM01 – 18 April 2017

Language of amendment: Hungarian

Intermediary

Member State: Hungary

Name of intermediary: Ministry of Agriculture

Full address(es) (street number and name, town/city and postal code, country):

| Kossuth Lajos tér 11 |
| --- |
| 1055 Budapest |
| HUNGARY |

Kossuth Lajos tér 11

1055 Budapest

HUNGARY

Tel. + 36 17951705

Email: gi@am.gov.hu

Name of the geographical indication

Újfehértói meggypálinka

Specification heading affected by the amendment

| — | Description of product |
| --- | --- |

—

Description of product

| — | Geographical area |
| --- | --- |

—

Geographical area

| — | Link |
| --- | --- |

—

Link

| — | Name and address of the inspection authorities |
| --- | --- |

—

Name and address of the inspection authorities

| — | Other:






  — | Method of production of the spirit drink |
| --- | --- | --- |

—

Other:

—

Method of production of the spirit drink

| — | Requirements laid down by Union and/or national and/or regional provisions |
| --- | --- |

—

Requirements laid down by Union and/or national and/or regional provisions

| — | Name and contact address of the applicant |
| --- | --- |

—

Name and contact address of the applicant

| — | Supplement to the geographical indication and/or specific labelling rules |
| --- | --- |

—

Supplement to the geographical indication and/or specific labelling rules

| — | The third point of the section on inspection |
| --- | --- |

—

The third point of the section on inspection

| — | References |
| --- | --- |

—

References

Amendment

Amendment to the product specification entailing an amendment to the main specifications.

Explanation of the amendment

Amendment 1:

The sub-section ‘Organoleptic characteristics’ in section B of the technical file is amended as follows:

Previous text:

Clear, colourless, pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones.

Replacement text:

| — | Clear, colourless, pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones. |
| --- | --- |

—

Clear, colourless, pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones.

| — | In the case of matured pálinka, a yellowish, amber colour and a mature character, whilst retaining the sour cherry’s essential bouquet and aroma. Maturation in a wooden cask gives matured pálinka its characteristic colour and aroma. |
| --- | --- |

—

In the case of matured pálinka, a yellowish, amber colour and a mature character, whilst retaining the sour cherry’s essential bouquet and aroma. Maturation in a wooden cask gives matured pálinka its characteristic colour and aroma.

| — | After long maturation in a wooden cask, the flavour and aroma of old pálinka is richer and it has a darker, antique gold colour. |
| --- | --- |

—

After long maturation in a wooden cask, the flavour and aroma of old pálinka is richer and it has a darker, antique gold colour.

| — | In the case of pálinka matured on fruit, the bouquet is refined by the maturing of the fruit, and the colour corresponds to that of the cherries. Maturation on a bed of fresh or dried fruit gives the pálinka higher content values, a more intense aroma and a more characteristic flavour. |
| --- | --- |

—

In the case of pálinka matured on fruit, the bouquet is refined by the maturing of the fruit, and the colour corresponds to that of the cherries. Maturation on a bed of fresh or dried fruit gives the pálinka higher content values, a more intense aroma and a more characteristic flavour.

Explanation:

Since three new maturation processes have been added to the sub-section ‘Resting, maturation’ in section D of the technical file that alter the organoleptic characteristics of the pálinka produced using these processes, it was necessary to amend the organoleptic characteristics accordingly.

Amendment 2:

The sub-section ‘Chemical and physical properties’ in section B of the technical file is amended as follows:

Previous text:

| — | alcoholic strength: at least 40 % v/v; |
| --- | --- |

—

alcoholic strength: at least 40 % v/v;

| — | methyl alcohol content: max. 1 000 g/hl of 100 % vol. alcohol; |
| --- | --- |

—

methyl alcohol content: max. 1 000 g/hl of 100 % vol. alcohol;

| — | volatile substances content: min. 200 g/hl of 100% vol. alcohol; |
| --- | --- |

—

volatile substances content: min. 200 g/hl of 100% vol. alcohol;

| — | hydrocyanic acid content: max. 7 g/hl of 100 % vol. alcohol. |
| --- | --- |

—

hydrocyanic acid content: max. 7 g/hl of 100 % vol. alcohol.

Replacement text:

| — | alcoholic strength: at least 40 % v/v; (+/- 0,3 % v/v, for ‘Újfehértói meggypálinka’ matured on a bed of fruit +/- 1,5 % v/v) |
| --- | --- |

—

alcoholic strength: at least 40 % v/v; (+/- 0,3 % v/v, for ‘Újfehértói meggypálinka’ matured on a bed of fruit +/- 1,5 % v/v)

| — | methyl alcohol content: max. 1 000 g/hl of 100 % vol. alcohol; |
| --- | --- |

—

methyl alcohol content: max. 1 000 g/hl of 100 % vol. alcohol;

| — | volatile substances content: min. 200 g/hl of 100 % vol. alcohol; |
| --- | --- |

—

volatile substances content: min. 200 g/hl of 100 % vol. alcohol;

| — | hydrocyanic acid content: max. 7 g/hl of 100 % vol. alcohol. |
| --- | --- |

—

hydrocyanic acid content: max. 7 g/hl of 100 % vol. alcohol.

Explanation:

The alcoholic strength of ‘Újfehértói meggypálinka’ is 40 % v/v (+/- 0,3 % v/v, for ‘Újfehértói meggypálinka’ matured on a bed of fruit +/- 1,5 % v/v). The amendment contains the tolerance for the designation as specified in Annex XII of Regulation (EU) No 1169/2011 on the provision of food information to consumers to take into account the natural fluctuation in alcoholic strength and variations resulting from production and storage procedures.

Amendment 3:

Section B (Description of spirit drink, including the main physical, chemical and organoleptic characteristics) of the technical file is amended as follows:

A new paragraph is added:

Specific characteristics (compared to spirit drinks of the same category)

Pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones.

Explanation:

In accordance with the requirements of Regulation (EU) No 716/2013, the specific characteristics of the spirit drink have been added to the description of the spirit drink.

Amendment 4:

In section B of the technical file, the raw material used is amended as follows:

Previous text:

For the production of the pálinka with the designation of origin ‘Újfehértói meggypálinka’ only the sour cherry varieties ‘Újfehértói fürtös’ and ‘Debreceni bőtermő’ may be used.

Replacement text:

For the production of the pálinka with the geographical indication ‘Újfehértói meggypálinka’ only the sour cherry varieties ‘Újfehértói fürtös’, ‘Debreceni bőtermő’, ‘Kántorjánosi 3’, ‘Petri’ and ‘Éva’ may be used.

Explanation:

Justification for adding varieties: unpredictable and unusually changeable weather conditions have made it necessary to include the Kántorjánosi 3, Petri and Éva sour cherry varieties in the production of ‘Újfehértói meggypálinka’, as they have been cultivated in the defined geographical area for decades and are less sensitive to frost. The Kántorjánosi 3, Petri and Éva sour cherry varieties were also bred in Újfehértó by selection from among local cultivars and all three are characteristic of the local genetic material. Differences in the timing of the phenological stages of the three new sour cherry varieties added to the technical file mean that more varieties will mitigate the distributional impact of crop failures caused by spring frosts. The harvesting and processing of the fruit takes place over a longer period than before, from late June to early July, making pálinka production more reliable. All five sour cherry varieties have been cultivated for decades in the geographical area defined in section C.

Amendment 5:

Section C (Definition of the geographical area concerned) of the technical file is amended as follows:

Previous text:

‘Újfehértói meggypálinka’ may only be produced and bottled in distilleries located in the area defined here.

Replacement text:

‘Újfehértói meggypálinka’ may only be produced in distilleries located in the area defined here.

Explanation:

Packaging (bottling) in the geographical area cannot be justified.

Amendment 6:

The sub-section ‘The quality control covers the following aspects of the fruit’ in section D of the technical file is amended as follows:

Previous text:

| — | variety purity: the acceptable varieties are Újfehértói fürtös and Debreceni bőtermő |
| --- | --- |

—

variety purity: the acceptable varieties are Újfehértói fürtös and Debreceni bőtermő

| — | ripeness: fully ripe (the stem detaches from the fruit without causing any damage) |
| --- | --- |

—

ripeness: fully ripe (the stem detaches from the fruit without causing any damage)

| — | health: the fruit must be healthy |
| --- | --- |

—

health: the fruit must be healthy

| — | cleanliness: it may not contain any dry stems, leaves or any other impurities |
| --- | --- |

—

cleanliness: it may not contain any dry stems, leaves or any other impurities

| — | the dry-matter content of sour cherry: min. 15 ref. % |
| --- | --- |

—

the dry-matter content of sour cherry: min. 15 ref. %

| — | pH value of sour cherry: 4-5 |
| --- | --- |

—

pH value of sour cherry: 4-5

Replacement text:

| — | variety purity: the acceptable varieties are Újfehértói fürtös, Debreceni bőtermő, Kántorjánosi 3, Petri and Éva |
| --- | --- |

—

variety purity: the acceptable varieties are Újfehértói fürtös, Debreceni bőtermő, Kántorjánosi 3, Petri and Éva

| — | ripeness: fully ripe (the stem detaches from the fruit without causing any damage) |
| --- | --- |

—

ripeness: fully ripe (the stem detaches from the fruit without causing any damage)

| — | health: free of mould and rot, no damage or bruising |
| --- | --- |

—

health: free of mould and rot, no damage or bruising

| — | cleanliness: it may not contain any dry stems, leaves or any other impurities |
| --- | --- |

—

cleanliness: it may not contain any dry stems, leaves or any other impurities

| — | dry-matter content of sour cherry: min. 14 ref. % |
| --- | --- |

—

dry-matter content of sour cherry: min. 14 ref. %

| — | pH value of sour cherry: 3,5-4,5 |
| --- | --- |

—

pH value of sour cherry: 3,5-4,5

Explanation:

The amendment updates the first bullet point, the sour cherry dry matter content and pH value to take into account the characteristics of the three new sour cherry varieties. The heath requirement has been amended in line with point 3 of the technical file.

Amendment 7:

The sub-section ‘Maturation and resting’ in section D of the technical file is amended as follows:

Amendment 7(a):

The sub-section title is amended as follows:

Previous text:

Maturation and resting

Replacement text:

Resting, maturation

Explanation:

Amendment of a technical nature.

Amendment 7(b):

The sub-section content is amended as follows:

Previous text:

After distillation the distillate rests and matures in clean stainless-steel storage containers for at least three months. (Deleted)

Replacement text:

‘Újfehértói meggypálinka’ must be rested until it becomes well-balanced. The vessel used for resting must be made of a material with which the constituents of pálinka will not react and which cannot release any material which is damaging to health.

‘Újfehértói meggypálinka’ may also be matured using one of the following processes:

| — | Matured ‘Újfehértói meggypálinka’: Maturation for at least three months in a wooden cask of up to 1 000 litres in volume, and at least six months in a cask of a larger volume, so that the pálinka acquires new flavour elements, partly through oxidation and partly through dissolution. |
| --- | --- |

—

Matured ‘Újfehértói meggypálinka’: Maturation for at least three months in a wooden cask of up to 1 000 litres in volume, and at least six months in a cask of a larger volume, so that the pálinka acquires new flavour elements, partly through oxidation and partly through dissolution.

| — | Old ‘Újfehértói meggypálinka’: Maturation for at least one year in a wooden cask with a volume of less than 1 000 litres, or for at least two years in a wooden cask with a volume of 1 000 litres or more. |
| --- | --- |

—

Old ‘Újfehértói meggypálinka’: Maturation for at least one year in a wooden cask with a volume of less than 1 000 litres, or for at least two years in a wooden cask with a volume of 1 000 litres or more.

| — | ‘Újfehértói meggypálinka’ matured on a bed of fruit: Maturation for at least three months with at least 10 kg of ripe sour cherries or at least 5 kg of dried sour cherries of the varieties specified in section D originating from the area specified in section C for every 100 l of pálinka. |
| --- | --- |

—

‘Újfehértói meggypálinka’ matured on a bed of fruit: Maturation for at least three months with at least 10 kg of ripe sour cherries or at least 5 kg of dried sour cherries of the varieties specified in section D originating from the area specified in section C for every 100 l of pálinka.

Explanation:

The production of ‘Újfehértói meggypálinka’ using different maturation processes in accordance with the relevant Hungarian legislation was necessary in order to better meet consumer demand, and the sub-section has been updated accordingly.

Amendment 8:

The information on the method of production (section D) in the main specifications of the technical file has been supplemented with the information on the method of production of the spirit drink already contained in the original version of the technical file.

Explanation:

The technological information already contained in the original version of the technical file has been included in the main specifications in order to better describe the technological process.

Amendment 9:

The sub-section ‘Bottling’ in section D of the technical file is amended as follows:

Previous text:

Bottling

When the sour cherry pálinka is ready to be sold it is poured into clean glass bottles and closed with plastic corks with a wood cover and waxed, or closed with plastic corks with a wood cover or pilver caps or shrink caps. The closed bottle may be packed in paper boxes or decorative packaging. The maximum content of the packaging unit may not exceed 1 litre. Any larger volume than this may only be packaged as a one-off sample, by way of a gift. (Deleted)

Explanation:

Packaging (bottling) in the geographical area cannot be justified.

Amendment 10:

The fourth paragraph of section E of the technical file is amended as follows:

Previous text:

(Fourth paragraph of section E)

A comparison of the production requirements of the Újfehértói fürtös variety with the characteristics of the designated geographical area demonstrates a happy coincidence between them, and it is not mere chance that sour cherry production was started here and that the variety Újfehértói fürtös has its origin here; or that most of the sour-cherry crop of Szabolcs-Szatmár-Bereg County is produced here.

Replacement text:

A comparison of the production requirements of the ‘Újfehértói fürtös’, ‘Debreceni bőtermő’, ‘Kántorjánosi 3’, ‘Petri’ and ‘Éva’ sour cherry varieties that provide the raw material for ‘Újfehértói meggypálinka’ with the characteristics of the designated geographical area demonstrates a happy coincidence between them, and it is not mere chance that sour cherry production was started here and that the Újfehértó sour cherry varieties originated here; or that most of the sour-cherry crop of Szabolcs-Szatmár-Bereg County is produced here.

Explanation:

The first variety selected at the Újfehértó research station was ‘Újfehértói fürtös’. The name ‘Újfehértó’ has become famous both within Hungary and abroad. The sour cherry varieties listed in section B were also bred in Újfehértó by selection from among local cultivars and all of them are characteristic of the local genetic material.

Amendment 11:

The ninth paragraph of section E of the technical file is amended as follows:

Previous text:

(Ninth paragraph of section E)

From the beginning of the 19th century Újfehértó had numerous and extensive vineyards. In addition to the vines, various fruit trees were also to be seen, such as the semi-wild ‘gipsy’ sour cherry trees and, in ever growing numbers, the Szilágyi and Pándy sour cherry trees. During the middle of the 1970s sour cherry orchards started to emerge on smaller farms, mainly made up of the Pándy sour cherry variety and the ‘fürtös’ sour cherry developed at the research station of Újfehértó in 1965.

Replacement text:

From the beginning of the 19th century Újfehértó had numerous and extensive vineyards. In addition to the vines, various fruit trees were also to be seen, such as the semi-wild ‘gipsy’ sour cherry trees and, in ever growing numbers, the Szilágyi and Pándy sour cherry trees. During the middle of the 1970s sour cherry orchards started to emerge on smaller farms, mainly made up of the Pándy sour cherry variety and the Újfehértói sour cherry varieties developed at the research station of Újfehértó in 1965.

Explanation:

The amendment of the ninth paragraph merely replaces the text ‘the “fürtös” sour cherry developed at the research station of Újfehértó in 1965’ with ‘the Újfehértói sour cherry varieties developed at the research station of Újfehértó in 1965’.

Amendment 12:

The following has been added to section E (Details bearing out the link with the geographical environment or the geographical origin):

The high-yield types of sour cherry known locally as ‘Fehértói csüngős Pándy’ or ‘Fehértói fürtös Pándy’ had become widespread in and around Újfehértó by the first half of the 20th century. Local selective breeding in and around Újfehértó began at the Újfehértó research station in the 1960s under the guidance of Dr Ferenc Pethő and involved gathering clones of self-fertile, high-quality and high-yield fruits detaching easily from the stem. The sour cherry clone with the most favourable properties was singled out, and was classified as a variety granted preliminary state recognition under the name ‘Újfehértói fürtös’ in 1970. Local selective breeding was extended to surrounding municipalities of the region. The variants gathered here were also tested in Újfehértó, and the best varieties, such as ‘Debreceni bőtermő’, ‘Kántorjánosi 3’, ‘Petri’ and ‘Éva’, were also granted state recognition; these varieties provide the raw material for ‘Újfehértói meggypálinka’.

There is a linear regression relationship between the wide fluctuation in daytime and night-time temperatures and the fruit’s sugar content. The considerable difference between daytime and night-time temperatures in the geographical area during the vegetation period gives the sour cherry varieties used as the raw material for ‘Újfehértói meggypálinka’ a high sugar content (at least 14 ° Brix). The varieties are also characterised by the absence of bitter flavours. This gives the sour cherry its pleasantly sweet and acidic or slightly acidic taste.

Under the combined effect of heavier rainfall in the geographical area during the vegetation period and the good water retention capacity of its medium-dense humic sandy soil, the sour cherry has a low acid content (total acidity of 0.6-1.5 %), which also helps give the varieties that provide the raw material for ‘Újfehértói meggypálinka’ their characteristic, pleasantly sweet and acidic or slightly acidic taste.

When preparing the mash, dried broken stones are added to the fermenting mash, in addition to the small quantity of broken stones permitted (max. 3%), if necessary to ensure the marzipan flavour of ‘Újfehértói meggypálinka’.

The specific characteristics of the sour cherry varieties grown in the geographical area are derived from the climate and soil conditions of the geographical area and the human knowledge linked to Újfehértó.

Explanation:

Information has been added on the link with the geographical area and links between the old and new sour cherry varieties, as well as on the influence of the sour cherry varieties on the characteristics of the final product. These additions are intended to support the claim that the quality of the spirits produced from the new varieties included in the technical file is essentially attributable to the geographical area.

Amendment 13:

Section F of the technical file is amended as follows:

Previous text:

| — | Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 |
| --- | --- |

—

Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

| — | Act LXXIII of 2008 on pálinka, törkölypálinka and the Pálinka National Council |
| --- | --- |

—

Act LXXIII of 2008 on pálinka, törkölypálinka and the Pálinka National Council

Replacement text:

| — | Act XI of 1997 on the protection of trademarks and geographical indications |
| --- | --- |

—

Act XI of 1997 on the protection of trademarks and geographical indications

| — | Act LXXIII of 2008 on pálinka, grape marc pálinka and the Pálinka National Council |
| --- | --- |

—

Act LXXIII of 2008 on pálinka, grape marc pálinka and the Pálinka National Council

| — | Government Decree No 158/2009 of 30 July 2009 laying down the detailed rules for protecting the geographical indications of agricultural products and foodstuffs and for verifying the products |
| --- | --- |

—

Government Decree No 158/2009 of 30 July 2009 laying down the detailed rules for protecting the geographical indications of agricultural products and foodstuffs and for verifying the products

| — | Government Decree No 22/2012 of 29 February 2012 on the National Food Chain Safety Office |
| --- | --- |

—

Government Decree No 22/2012 of 29 February 2012 on the National Food Chain Safety Office

| — | Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 |
| --- | --- |

—

Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

| — | Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks |
| --- | --- |

—

Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks

Explanation:

The amendment updates the relevant legislative background.

Amendment 14:

In section G of the technical file, the applicant’s name is amended as follows:

Previous text:

Name: Zsindelyes Pálinka Kft.

Replacement text:

Name: Zsindelyes Pálinka Zrt.

Explanation:

The applicant’s details have changed.

Amendment 15:

Section H of the technical file is amended as follows:

Previous text:

In addition to the requirements of the relevant legislation, the designation contains the following:

| | ‘Újfehértói meggypálinka’ |
| --- | --- |

‘Újfehértói meggypálinka’

| | ‘protected designation of origin’ |
| --- | --- |

‘protected designation of origin’

Replacement text:

In addition to the requirements of the relevant legislation, the designation also contains the following:

| | ‘geographical indication’ |
| --- | --- |

‘geographical indication’

Explanation:

Amendments of a technical nature resulting from a change in legislation.

Amendment 16:

The following individual rules have been added to section H of the technical file:

Additional text:

The name ‘Újfehértói meggypálinka’ may also be supplemented by the following:

Supplement: ‘érlelt’ [matured]

Specific conditions of use: A product may bear this supplement if it was matured for at least three months in a wooden cask of up to 1 000 litres in volume, and at least six months in a cask of a larger volume.

Supplement: ‘ópálinka’ [old pálinka]

Specific conditions of use: A product may bear this supplement if it is matured for at least one year in a wooden cask with a volume of less than 1 000 litres, or for at least two years in a wooden cask with a volume of 1 000 litres or more.

Supplement: ‘gyümölcságyon érlelt’ or ‘ágyas’ [matured on a bed of fruit]

Specific conditions of use: A product may bear this supplement if at least 10 kg of ripe sour cherries or at least 5 kg of dried sour cherries of the varieties specified in section D originating from the area specified in section C are used during maturation for every 100 l of pálinka and the product is matured with the fruit for at least three months. The net quantity of pálinka must be displayed on the bottle’s label.

Explanation:

Since additional maturation methods have been added to section D of the technical file, it is necessary to amend the rules concerning the designation.

Amendment 17:

Point 2 (Inspection authorities and product certification bodies) of ‘Headings according to Section 10(1) of Government Decree No 158/2009 of 30 July 2009’ is amended as follows:

Previous text:

| Szabolcs-Szatmár-Bereg County Government Office - Directorate of Food Chain Safety and Animal Health |
| --- |
| Keleti Márton út 1, H-4400 Nyíregyháza |

Szabolcs-Szatmár-Bereg County Government Office - Directorate of Food Chain Safety and Animal Health

Keleti Márton út 1, H-4400 Nyíregyháza

Tel. +36 42451200

Fax +36 42451221

Email: elelmiszerlanc@szabolcs.gov.hu

Web: http://www.kormanyhivatal.hu/hu/szabolcs-szatmar-bereg

Replacement text:

| Szabolcs-Szatmár-Bereg County Government Office |
| --- |
| Hősök tere 5, H-4400 Nyíregyháza |

Szabolcs-Szatmár-Bereg County Government Office

Hősök tere 5, H-4400 Nyíregyháza

Tel. +36 42599300

Email: hivatal@szabolcs.gov.hu

Web: http://www.kormanyhivatal.hu/hu/szabolcs-szatmar-bereg

Explanation:

The name of the regional inspection authority has changed.

Amendment 18:

The third point of the section on inspection in the technical file is amended as follows:

Previous text:

| Methanol content | maximum 1 200  g/hl of 100 % vol. alcohol as stipulated in point 9(b) of Annex II to Regulation (EC) No 110/2008 |
| --- | --- |

Methanol content

maximum 1 200  g/hl of 100 % vol. alcohol as stipulated in point 9(b) of Annex II to Regulation (EC) No 110/2008

Replacement text:

| Methanol content | maximum 1 000  g/hl of 100 % vol. alcohol as stipulated in point 9(b) of Annex II to Regulation (EC) No 110/2008 |
| --- | --- |

Methanol content

maximum 1 000  g/hl of 100 % vol. alcohol as stipulated in point 9(b) of Annex II to Regulation (EC) No 110/2008

Explanation:

The amendment brings the value into line with the relevant EU legislation.

Amendment 19:

The section ‘References’ is amended as follows:

Previous text:

Jenő Tamás: Pálinka.
  Pálinkák és más nemes párlatok [Pálinka. Pálinka and other fine spirits], Alexandra Kiadó, 2003 (ISBN 9633686105)

Endre Némethy: Adatok a népi pálinkafőző eljárás előfordulásához [Information about carrying out the traditional pálinka distillation process], Ethnographia 1945.

Dr Lajos Sólyom: Pálinkafőzés kézikönyv kisüzemek számára [Pálinka distillation handbook for small distilleries], Mezőgazdasági Kiadó, 1986

MAGYAR NÉPRAJZ II. Gazdálkodás/Gyümölcskultúra [HUNGARIAN ETHNOLOGY II. Farming/Fruit Cultivation], Akadémiai Kiadó, Budapest 2001

Replacement text:

Géza Balázs: Pálinka, a hungarikum [Pálinka, Hungaricum], Állami Nyomda Részvénytársaság Budapest, 2004 (ISBN 9789638567437)

Jenő Tamás: Pálinka.
  Pálinkák és más nemes párlatok [Pálinka. Pálinka and other fine spirits], Alexandra Kiadó, 2003 (ISBN 9633686105)

Géza Balázs: A magyar pálinka [Hungarian pálinka], Aula Kiadó, Budapest, 1998, page 29

Géza Balázs: Az égetett szeszesitalok megjelenése [The appearance of spirits], Néprajzi látóhatár VI. 1997

Endre Némethy: Adatok a népi pálinkafőző eljárás előfordulásához [Information about carrying out the traditional pálinka distillation process], Ethnographia 1945.

Dr Lajos Sólyom: Pálinkafőzés kézikönyv kisüzemek számára [Pálinka distillation handbook for small distilleries], Mezőgazdasági Kiadó, 1986

MAGYAR NÉPRAJZ II. Gazdálkodás/Gyümölcskultúra [HUNGARIAN ETHNOLOGY II. Farming/Fruit Cultivation], Akadémiai Kiadó, Budapest 2001

Explanation:

Further literary references have been added to the bibliography as a result of research carried out to provide evidence of the good reputation of Újfehértói meggypálinka.

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘ÚJFEHÉRTÓI MEGGYPÁLINKA’

EU No: PGI-HU-01829-AM01 – 18 April 2017

1.   Name

‘Újfehértói meggypálinka’

2.   Category of spirit drink

Fruit spirit (category No 9 of Regulation (EC) No 110/2008)

3.   Description of the spirit drink

Organoleptic characteristics

| — | Clear, colourless, pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones. |
| --- | --- |

—

Clear, colourless, pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones.

| — | In the case of matured pálinka, a yellowish, amber colour and a mature character, whilst retaining the sour cherry’s essential bouquet and aroma. Maturation in a wooden cask gives matured pálinka its characteristic colour and aroma. |
| --- | --- |

—

In the case of matured pálinka, a yellowish, amber colour and a mature character, whilst retaining the sour cherry’s essential bouquet and aroma. Maturation in a wooden cask gives matured pálinka its characteristic colour and aroma.

| — | After long maturation in a wooden cask, the flavour and aroma of old pálinka is richer and it has a darker, antique gold colour. |
| --- | --- |

—

After long maturation in a wooden cask, the flavour and aroma of old pálinka is richer and it has a darker, antique gold colour.

| — | In the case of pálinka matured on fruit, the bouquet is refined by the maturing of the fruit, and the colour corresponds to that of the cherries. Maturation on a bed of fresh or dried fruit gives the pálinka higher content values, a more intense aroma and a more characteristic flavour. |
| --- | --- |

—

In the case of pálinka matured on fruit, the bouquet is refined by the maturing of the fruit, and the colour corresponds to that of the cherries. Maturation on a bed of fresh or dried fruit gives the pálinka higher content values, a more intense aroma and a more characteristic flavour.

Chemical and physical properties

| — | alcoholic strength: at least 40 % v/v; (+/- 0,3 % v/v, for ‘Újfehértói meggypálinka’ matured on a bed of fruit +/- 1,5 % v/v); |
| --- | --- |

—

alcoholic strength: at least 40 % v/v; (+/- 0,3 % v/v, for ‘Újfehértói meggypálinka’ matured on a bed of fruit +/- 1,5 % v/v);

| — | methyl alcohol content: max. 1 000 g/hl of 100 % vol. alcohol; |
| --- | --- |

—

methyl alcohol content: max. 1 000 g/hl of 100 % vol. alcohol;

| — | volatile substances content: min. 200 g/hl of 100 % vol. alcohol; |
| --- | --- |

—

volatile substances content: min. 200 g/hl of 100 % vol. alcohol;

| — | hydrocyanic acid content: max. 7 g/hl of 100 % vol. alcohol. |
| --- | --- |

—

hydrocyanic acid content: max. 7 g/hl of 100 % vol. alcohol.

Specific characteristics (compared to spirit drinks of the same category)

Pleasant sour cherry flavour and aroma with citrus notes from the fruit and marzipan notes from the sour cherry stones.

Raw material used for the production of the product:

For the production of the pálinka with the geographical indication ‘Újfehértói meggypálinka’ only the varieties ‘Újfehértói fürtös’, ‘Debreceni bőtermő’, ‘Kántorjánosi 3’, ‘Petri’ and ‘Éva’ may be used.

4.   Geographical area concerned

‘Újfehértói meggypálinka’ may originate only from the following settlements of Szabolcs-Szatmár-Bereg county: Bálintbokor, Butyka, Császárszállás, Érpatak, Geszteréd, Kálmánháza, Kismicske, Kisszegegyháza, Lászlótanya, Ludastó, Petőfitanya, Szirond, Újfehértó, Újsortanya, Táncsicstag, Vadastag, Zsindelyes.

‘Újfehértói meggypálinka’ may only be produced in distilleries located in the area defined here.

5.   Method for obtaining the spirit drink

Acceptance of the sour cherry fruit: The basis for good quality pálinka is fully ripe and healthy fruit. When the fruit is received, both quantity and quality are checked.

The quality control covers the following aspects of the fruit:

| — | variety purity: the acceptable varieties are Újfehértói fürtös, Debreceni bőtermő, Kántorjánosi 3, Petri and Éva |
| --- | --- |

—

variety purity: the acceptable varieties are Újfehértói fürtös, Debreceni bőtermő, Kántorjánosi 3, Petri and Éva

| — | ripeness: fully ripe (the stem detaches from the fruit without causing any damage) |
| --- | --- |

—

ripeness: fully ripe (the stem detaches from the fruit without causing any damage)

| — | health: free of mould and rot, no damage or bruising |
| --- | --- |

—

health: free of mould and rot, no damage or bruising

| — | cleanliness: it may not contain any dry stems, leaves or any other impurities |
| --- | --- |

—

cleanliness: it may not contain any dry stems, leaves or any other impurities

| — | dry-matter content of sour cherry: min. 14 ref. % |
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dry-matter content of sour cherry: min. 14 ref. %

| — | pH value of sour cherry: 3,5-4,5 |
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pH value of sour cherry: 3,5-4,5

Mashing

The washed fruit is transferred to the stoning machine where the fruit is stoned. When adjusting the machines, the average stone size must be taken into consideration, thereby reducing to a minimum the proportion of broken stones which get into the mash. Broken stones are dangerous in the mash, as by mashing and fermentation amygdalin breaks down into hydrogen cyanide and benzaldehyde. For stone fruits it is important to preserve the fruit stone flavour; therefore, if necessary, dried broken stones are added to the fermenting mash in addition to the permitted (max. 3 %) broken stones. The sweet mash is pumped with a mash pump into the prepared mash fermenting containers. During mashing, an appropriate quantity of pectinolytic enzyme (1-3 g/100 kg, depending on the year and the batch) is added to the stoned sour-cherry mash to facilitate juice extraction, ensure even fermentation and help to release flavours and aromas.

Once the pH value of the lot has been established, the pH value of 3.0 is set using phosphoric acid, which provides appropriate pH protection during fermentation and while the mash is being stored, and helps to preserve the aromas of the fruit. It is important to add the acid in diluted form to the mash. Fermentation is controlled: the mash - with degraded pectin and under acid protection - is kept at 18-20 oC using cooling equipment, then it is inoculated with appropriately prepared rehydrated yeast strain; this enables the first stage of fermentation to be shortened.

Fermentation

In order to break up the upper layer of pulp (hat or coat) which forms on the top of the mash, the mash is stirred several times a day, which results in the pulp soaking in the liquid, and the loose porous material on the surface of the mash dissolves, helping to avoid any major loss of aroma or yield. Fermentation usually takes 7-10 days and the parameters necessary to control the fermentation process are measured continuously (ref. %, sugar and alcohol content, pH etc.). The fermented mash is distilled as soon as possible. The reducing sugar content of fermented mash may not be higher than 4 g/l.

Distillation, refining

Sour-cherry mash may be distilled by two types of equipment (fractional stills or continuous distillation equipment). The aim in both cases is to produce the best quality distillate or pálinka. Therefore the separation trend (the amount of ‘head’, ‘heart’ and ‘tail’ distillate) is set for each batch, which may naturally change during distillation (time factor). Separation of the ‘head’ and ‘tail’ is usually done by organoleptic evaluation. The distiller is cleaned with the CIP system after every distillation process for about 5 minutes.

Resting, maturation

‘Újfehértói meggypálinka’ must be rested until it becomes well-balanced. The vessel used for resting must be made of a material with which the constituents of pálinka will not react and which cannot release any material which is damaging to health.

‘Újfehértói meggypálinka’ may also be matured using one of the following processes:

| — | Matured ‘Újfehértói meggypálinka’: Maturation for at least three months in a wooden cask of up to 1 000 litres in volume, and at least six months in a cask of a larger volume, so that the pálinka acquires new flavour elements, partly through oxidation and partly through dissolution. |
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Matured ‘Újfehértói meggypálinka’: Maturation for at least three months in a wooden cask of up to 1 000 litres in volume, and at least six months in a cask of a larger volume, so that the pálinka acquires new flavour elements, partly through oxidation and partly through dissolution.

| — | Old ‘Újfehértói meggypálinka’: Maturation for at least one year in a wooden cask with a volume of less than 1 000 litres, or for at least two years in a wooden cask with a volume of 1 000 litres or more. |
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Old ‘Újfehértói meggypálinka’: Maturation for at least one year in a wooden cask with a volume of less than 1 000 litres, or for at least two years in a wooden cask with a volume of 1 000 litres or more.

| — | ‘Újfehértói meggypálinka’ matured on a bed of fruit: Maturation for at least three months with at least 10 kg of ripe sour cherries or at least 5 kg of dried sour cherries of the varieties specified in section D originating from the area specified in section C for every 100 l of pálinka. |
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‘Újfehértói meggypálinka’ matured on a bed of fruit: Maturation for at least three months with at least 10 kg of ripe sour cherries or at least 5 kg of dried sour cherries of the varieties specified in section D originating from the area specified in section C for every 100 l of pálinka.

Adjusting the alcohol content

The alcohol content of the distillates is diluted using controlled quality softened (max. 1 odH) drinking water to a level suitable for consumption. Dilution is followed by another period of rest and maturation before the product is bottled.

6.   Link with the geographical environment or origin

The basis for good pálinka is high-quality fruit with outstanding qualities. This can only be achieved if the best possible place is chosen for fruit production with due regard to climatic and soil factors and the position of the site.

The geographical area specified above is situated in Szabolcs-Szatmár-Bereg County in the middle of the Nyírség region. Annual precipitation in this area is 570-590 mm, but in certain areas it may vary between 550 and 600 mm. The amount of precipitation during the growing season is around 420 mm, 65-78 mm of which falls in June, which is favourable for fruit growing. Annual average temperature is between 9,3 and 9,9 oC. The last frosty days are around the middle of April and the first autumn frost comes in mid-October. The warmest month is July with 20.2-20,7 oC, which is 1-2 oC lower than in other areas of the Alföld [Great Hungarian Plane]. Summer is more moderate in this geographical area than in other areas of the Alföld as the nights cool down significantly even in the summer. Spring starts later than in the surrounding regions, so sour cherry blossom usually escapes spring frost. The really warm weather starts in this area after mid-July, but by this time the sour cherries have already been harvested. Annual sunshine is between 1950 and 2030 hours, 760-800 of which are during the summer period.

The main soil type in the designated geographical area is sandy soil with humus on sand-forming rocks. This type of soil is characterised by a humus content of over 1 % and a topsoil of 40 cm. It has good water retention capacity and permeability, it is airy and does not dry easily, and its nutrient capacity is sufficient to achieve a good yield. Increasing the nitrogen reserves can increase yields substantially. In addition to the aforementioned type of soil, larger or smaller patches of red-brown forest soils are found, with humus content varying between 1 and 1,5 %. The water management properties of the soil are also favourable, as moderate water permeability combines with good water retention capacity. Its airiness and nutrient management properties are further positive factors.

A comparison of the production requirements of the ‘Újfehértói fürtös’, ‘Debreceni bőtermő’, ‘Kántorjánosi 3’, ‘Petri’ and ‘Éva’ sour cherry varieties that provide the raw material for ‘Újfehértói meggypálinka’ with the characteristics of the designated geographical area demonstrates a happy coincidence between them, and it is not mere chance that sour cherry production was started here and that the Újfehértó sour cherry varieties originated here; or that most of the sour-cherry crop of Szabolcs-Szatmár-Bereg County is produced here.

The high-yield types of sour cherry known locally as ‘Fehértói csüngős Pándy’ or ‘Fehértói fürtös Pándy’ had become widespread in and around Újfehértó by the first half of the 20th century. Local selective breeding in and around Újfehértó began at the Újfehértó research station in the 1960s under the guidance of Dr Ferenc Pethő and involved gathering clones of self-fertile, high-quality and high-yield fruits detaching easily from the stem. The sour cherry clone with the most favourable properties was singled out, and was classified as a variety granted preliminary state recognition under the name ‘Újfehértói fürtös’ in 1970. Local selective breeding was extended to surrounding municipalities of the region. The variants gathered here were also tested in Újfehértó, and the best varieties, such as ‘Debreceni bőtermő’, ‘Kántorjánosi 3’, ‘Petri’ and ‘Éva’, were also granted state recognition; these varieties provide the raw material for ‘Újfehértói meggypálinka’.

There is a linear regression relationship between the wide fluctuation in daytime and night-time temperatures and the fruit’s sugar content. The considerable difference between daytime and night-time temperatures in the geographical area during the vegetation period gives the sour cherry varieties used as the raw material for ‘Újfehértói meggypálinka’ a high sugar content (at least 14 ° Brix). The varieties are also characterised by the absence of bitter flavours. This gives the sour cherry its pleasantly sweet and acidic or slightly acidic taste.

Under the combined effect of heavier rainfall in the geographical area during the vegetation period and the good water retention capacity of its medium-dense humic sandy soil, the sour cherry has a low acid content (total acidity of 0,6-1,5 %), which also helps give the varieties that provide the raw material for ‘Újfehértói meggypálinka’ their characteristic, pleasantly sweet and acidic or slightly acidic taste.

When preparing the mash, dried broken stones are added to the fermenting mash, in addition to the small quantity of broken stones permitted (max. 3%), if necessary to ensure the marzipan flavour of ‘Újfehértói meggypálinka’.

The specific characteristics of the sour cherry varieties grown in the geographical area are derived from the climate and soil conditions of the geographical area and the human knowledge linked to Újfehértó.

Pálinka production and consumption in the Carpathian Basin dates back to the distant history of the people who settled there. The people of Árpád already knew how to produce spirits, having brought this craft with them from their home further east. It took several thousand years to get from the primitive tools, the simple distillers made of clay and birch, to the pálinka distiller and refining stills of today. The use of spirits and the function attributed to them has changed according to the circumstances of the time. The heady nectar was used in the ancient past only as medicine, to prepare plant essences. (Memory of this lived on in the collective consciousness until the very recent past in Újfehértó, as right up to the middle of the 20th century older people kept the various herbs they collected soaked in pálinka to absorb the healing effect.) The intoxicating drink became popular during the Middle Ages. Nevertheless, even in the 1930s and 1940s it had not yet become the everyday drink we know it as today, as, according to the elderly residents of Újfehértó, pálinka was still only drunk at special festivities, like harvest.

In the early days of pálinka production the stills were not separated and were used to distil fruit, wine, cereals, potato etc. During the 18th century the capacity of the stills was still very low. The first data on spirits sales in Újfehértó date back to this time and originate from the inns of the settlement, which were leased and provided the settlement with an excellent income. These inns, whose leaseholders at this time increasingly came from the Jewish community settling in the area, were involved in selling pálinka in addition to wine. However, the amount of the pálinka was very small, which also proves that some kind of low-capacity home-made utensil must have served as a still for producing it. Later, however, it became more and more popular in the region, as is clear from the statement of retired excise duty lieutenant Sándor Bakó.

In Újfehértó, as well as in the Alföld generally, fruit played an important role in nutrition. One such fruit was the sour cherry, the wild varieties of which could already be found in the surrounding areas at the beginning of the 17th century.

Smallholders with larger holdings and orchards had their summer pálinka made at the same time as the ‘harvest pálinka’ for the inhabitants of the settlement was produced.

From the beginning of the 19th century Újfehértó had numerous and extensive vineyards. In addition to the vines, various fruit trees were also to be seen, such as the semi-wild ‘gipsy’ sour cherry trees and, in ever growing numbers, the Szilágyi and Pándy sour cherry trees. During the middle of the 1970s sour cherry orchards started to emerge on smaller farms, mainly made up of the Pándy sour cherry variety and the Újfehértói sour cherry varieties developed at the research station of Újfehértó in 1965.

There used to be two larger industrial pálinka distilleries operating in Újfehértó, one financed by the settlement and the other by the local landowners. The former was in the northern part of the settlement, the latter - founded by Lőrinc Csernyus, first lieutenant of the 1848-49 revolution - in the southern part is still operating in Rákóczi út.

All in all, we can say that, in view of the appropriate climatic conditions, sour-cherry pálinka production and consumption have a long-standing tradition in the designated area.

7.   European Union or national/regional provisions

| — | Act XI of 1997 on the protection of trademarks and geographical indications |
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Act XI of 1997 on the protection of trademarks and geographical indications

| — | Act LXXIII of 2008 on pálinka, grape marc pálinka and the Pálinka National Council |
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Act LXXIII of 2008 on pálinka, grape marc pálinka and the Pálinka National Council

| — | Government Decree No 158/2009 of 30 July 2009 laying down the detailed rules for protecting the geographical indications of agricultural products and foodstuffs and for verifying the products |
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Government Decree No 158/2009 of 30 July 2009 laying down the detailed rules for protecting the geographical indications of agricultural products and foodstuffs and for verifying the products

| — | Government Decree No 22/2012 of 29 February 2012 on the National Food Chain Safety Office |
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Government Decree No 22/2012 of 29 February 2012 on the National Food Chain Safety Office

| — | Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 |
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Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

| — | Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks |
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Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks

8.   Applicant

Name: Zsindelyes Pálinka Zrt.

Postal address: Zsindelyes tanya 1. sz, H-4245 Érpatak

9.   Supplement to the geographical indication

The name ‘Újfehértói meggypálinka’ may also be supplemented by the following:

Supplement: ‘érlelt’ [matured]

Specific conditions of use: A product may bear this supplement if it was matured for at least three months in a wooden cask of up to 1 000 litres in volume, and at least six months in a cask of a larger volume.

Supplement: ‘ópálinka’ [old pálinka]

Specific conditions of use: A product may bear this supplement if it is matured for at least one year in a wooden cask with a volume of less than 1 000 litres, or for at least two years in a wooden cask with a volume of 1 000 litres or more.

Supplement: ‘gyümölcságyon érlelt’ or ‘ágyas’ [matured on a bed of fruit]

Specific conditions of use: A product may bear this supplement if at least 10 kg of ripe sour cherries or at least 5 kg of dried sour cherries of the varieties specified in section D originating from the area specified in section C are used during maturation for every 100 l of pálinka and the product is matured with the fruit for at least three months. The net quantity of pálinka must be displayed on the bottle’s label.

10.   Specific labelling rules

In addition to the requirements of the relevant legislation, the designation also contains the following:

‘geographical indication’.

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(1)  OJ L 39, 13.2.2008, p. 16.

(2)  OJ L 130, 17.5.2019, p. 1.

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