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

Tel. + 36 17951705

Email: gi@am.gov.hu

Name of the geographical indication

Újfehértói meggypálinka

Specification heading affected by the amendment

— Description of product

— Geographical area

— Link

— Name and address of the inspection authorities

— Other: — Method of production of the spirit drink — Requirements laid down by Union and/or national and/or regional provisions — Name and contact address of the applicant — Supplement to the geographical indication and/or specific labelling rules — The third point of the section on inspection — 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.

— 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.

— 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;

— methyl alcohol content: max. 1 000 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.

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)

— methyl alcohol content: max. 1 000 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.

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

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

— health: the fruit must be healthy

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

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

— pH value of sour cherry: 4-5

Replacement text:

— 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)

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

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

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

— 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.

— 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.

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

— 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 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 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

— 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’

‘protected designation of origin’

Replacement text:

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

‘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

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

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

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

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.

— 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.

— 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);

— methyl alcohol content: max. 1 000 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.

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

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

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

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

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

— 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.

— 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.

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

— 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 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

— 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’.

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

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