Publication of an application 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 (OJ L 39, 13.2.2008, p. 16.) 2021/C 184/12
Date: 2021-05-12
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Hungary, Northern Alföld, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, spirits








C_2021184EN.01001901.xml










12.5.2021   


EN


Official Journal of the European Union


C 184/19






Publication of an application 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 184/12)
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).
MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘NAGYKUNSÁGI BIRSPÁLINKA’


File number: PGI-HU-02233 – 18 October 2016

1.   Geographical indication to be registered

‘Nagykunsági birspálinka’
2.   Category of the spirit drink

Fruit spirit (category 9 in Annex II to Regulation (EC) No 110/2008)
3.   Description of the spirit drink

3.1.   Physical, chemical and/or organoleptic characteristics


Chemical and physical characteristics:

‘Nagykunsági birspálinka’ has a minimum alcoholic strength of 40,0 % V/V; a maximum permitted methanol content of 1 100 g/hl of 100 % vol. alcohol; a volatile substance content of at least 400 g/hl of 100 % vol. alcohol; and a maximum hydrocyanic acid content of 3 g/hl.

Organoleptic characteristics:

Colour: clear, lustrous and colourless.
Aroma: clear, fruit-oriented, complemented primarily by the quince’s typical lively, fresh, citrusy notes. Slightly scented and floral notes also appear.
Taste: it has a dry, medium-bodied, and distinctly alcoholic character, and an intensely fruity taste. The tastes of the primary fruit, the quince, appear alongside lively, fresh, citrusy notes, complemented by pleasant tannins and discreet tones of stewed fruit or jam. The scented, fragrant notes reach the palate through the nose, complemented by a moderate spiciness. It has a smooth, velvety texture with a pronounced aftertaste.
‘Nagykunsági birspálinka’, ‘érlelt’ [matured]
Colour: straw- to golden-yellow.
Aroma: characterised by the fruitiness of pure quince and a discreet spiciness derived from the wooden cask, which preserves the fruit’s citrusy, fragrant notes.
Taste: it has a full-bodied, distinctly alcoholic, fruity taste, with a spiciness derived from the wooden cask and richer tannin tones. It has a jam-like, sweet spiciness and leaves a rich aftertaste.
‘Nagykunsági birspálinka’, ‘gyümölcságyon érlelt’ or ‘ágyas’ [matured on a bed of fruit]
Colour: clear, pale- to amber-yellow, even in the presence of the fruit bed.
Aroma: clear, distinct, silky tones of quince and a rich, jam-like aroma, with a discreetly citrusy and scented background aroma.
Taste: dry, ripe tones, but with a delicious sweetness derived from the fruit bed, with notes reminiscent of quince and quince jam, discreet tannins and scentedness, and a very smooth, velvety, jam-like texture.
3.2.   Specific characteristics (compared to spirit drinks of the same category)

The basic ingredient, the quince, gives the pálinka its mild, creamy, primarily waxy, spicy aroma and taste. Its tart, sweet taste is complemented by citrusy, spicy, sugary-jam notes. ‘Nagykunsági birspálinka’ consists at least 50 % of distillates of Mezőtúr quince varieties, which gives the pálinka scented, fragrant notes of rose.
4.   Geographical area concerned

‘Nagykunsági birspálinka’ may be produced using quince originating from and in distilleries located within the administrative boundaries of the following municipalities of Jász-Nagykun-Szolnok County to the east of the Tisza River:
Tiszafüred, Tiszaszőlős, Tiszaigar, Tiszaderzs, Tiszaörs, Abádszalók, Tiszaszentimre, Nagyiván, Tiszabura, Tomajmonostora, Kunmadaras, Tiszaroff, Tiszagyenda, Kunhegyes, Berekfürdő, Tiszabő, Karcag, Fegyvernek, Kenderes, Kisújszállás, Tiszapüspöki, Örményes, Szolnok, Szajol, Törökszentmiklós, Túrkeve, Tiszatenyő, Kuncsorba, Rákóczifalva, Rákócziújfalu, Kengyel, Kétpó, Martfű, Mezőhék, Mezőtúr, Cibakháza, Tiszaföldvár, Mesterszállás, Nagyrév, Öcsöd, Tiszainoka, Tiszakürt, Cserkeszőlő, Kunszentmárton, Tiszasas, Csépa, Szelevény.
5.   Method for obtaining the spirit drink

‘Nagykunsági birspálinka’ may be mashed, fermented, distilled, rested, matured and placed on a bed of fruit only in distilleries located in the defined area, from fruit grown there.
The main stages of obtaining the pálinka are as follows:






1.


Selection and acceptance of the fruit










2.


Mashing and fermentation










3.


Distillation










4.


Resting, maturation










5.


Production and treatment of the pálinka




5.1.   Selection and acceptance of the fruit

The pálinka is made from suitably ripened quince (ripe/overripe, with a dry matter content of at least 12 ref. %) of good or excellent quality. The main physical characteristics of the fruit are its medium-sized or large, spherical (apple) or elongated (pear) shape, greenish-yellow or yellow colour, pectin-rich, firm flesh and prominent fragrance and aroma. The fruit has an average sugar content of 7-13 %. Quantitative acceptance of the quince is based on weight. During acceptance, fruit quality is evaluated based on sampling. Organoleptic evaluation (ripeness, cleanness, mould, rot, damage or bruising, etc.) and the examination of dry matter content form the basis of quality control and acceptance. The fruit must be accompanied by documents attesting its origin. A fundamental requirement is that the fruit be free from deteriorating flaws and extraneous matter.
5.2.   Mashing and fermentation

The clean, infection-free, ripe quinces are ground into a pulp. The optimum pH value is 2,8-3,5.
The optimum aroma and alcohol content is achieved, while the temperature is monitored and kept at a constant level (18-22 °C). The optimum duration of fermentation, depending on the internal qualities of the fruit, is 10–30 days.
The fermented mash must be distilled as soon as possible, or the basic conditions for proper storage ensured until such time as distillation can commence. Containers with an appropriate food industry rating must be used for the fermentation processes and for storage.
5.3.   Distillation

‘Nagykunsági birspálinka’ can be produced using distillation equipment suitable for a double fractional distillation process based on methods using a still pot that incorporates a copper surface (distilling, refining), or any other technical solution that ensures the necessary organoleptic quality.
5.4.   Resting, maturation

5.4.1.   Resting

‘Nagykunsági birspálinka’ must be rested until it becomes well-balanced.
5.4.2.   Maturing

5.4.2.1.   ‘Nagykunsági birspálinka’, ‘érlelt’ [matured]
If the term ‘érlelt’ [matured] is used, maturing must take place in carefully prepared and cleaned wooden casks, to ensure that the pálinka attains a harmonious flavour and aroma. if the outside temperature is above 25 °C, the air of the storage room must be humidified using a water spray at least once a week. ‘Nagykunsági birspálinka’ must be matured for at least three months in wooden casks of 1 000 litres or less, and for at least one year in wooden casks larger than 1 000 litres.
5.4.2.2.   ‘Nagykunsági birspálinka’, ‘gyümölcságyon érlelt’ or ‘ágyas’ [matured on a bed of fruit]
In the case of ‘Nagykunsági birspálinka’, ‘gyümölcságyon érlelt’ or ‘ágyas’ [matured on a bed of fruit], at least 10 kg of ripe or at least 5 kg of dried fruit from the geographical area specified in point 4 is added to every 100 litres of pálinka during maturation (the fruit bed must consist of the same type of fruit as that of the pálinka). Maturing on a bed of fruit takes at least 3 months. The process of maturing on a bed of fruit must be documented in a way that is verifiable on-site.
5.5.   Production and treatment of the pálinka

In keeping with the very strict requirements for bottled products (± 0.3 % V/V, or ± 1.5 % V/V for pálinka matured on a bed of fruit), the alcoholic strength of the rested and matured distillate must be adjusted to a level suitable for consumption by adding drinking-grade water. The water can be distilled, desalinated, demineralised or softened water.
The matured pálinka may be cooled and filtered. If necessary, treatment using appropriate technical auxiliary materials may be carried out to filter the product and remove any heavy metals. The pálinka may then be bottled.
Once the appropriate alcoholic strength has been achieved, the pálinka can be poured into washed bottles and closed using sealed aluminium screw-cap closures or corks that meet food packaging criteria. The bottles may be made of glass or ceramic.
The maximum permitted packaging unit is 2 litres; any volume larger than that may be packaged only as a one-off sample intended as a gift. The sealed product may also be placed in a decorative box.
6.   Link with the geographical environment or origin

6.1.   Details of the geographical area or origin relevant to the link

The link between ‘Nagykunsági birspálinka’ and the geographical area is based on the product’s quality and reputation.
The almost entirely flat landscape of the Nagykunság is broken up only by mounds and rivers and their tributaries. Its loess, sandy but humus-rich soil is conducive to quince-growing. The number of sunshine hours exceeds 2 350 hours per year, while the annual mean temperature is 12 °C. It has a higher average summer temperature than the national average.
The region has its own quince variety, the Mezőtúr quince. Its mother tree was collected by Sándor Brózik in Mezőtúr in 1955. The current variant was produced by means of soil selection (variety). It has been included in the National Catalogue of Varieties since 1995.
6.2.   Specific characteristics of the spirit drink attributable to the geographical area

The Nagykunság region has a higher number of sunshine hours and a higher average summer temperature than the national average. The humus-rich soil provides the fruit trees with plenty of nutrients, so the quince varieties grown here have a much more intense aroma and taste and a higher sugar content (average sugar content of 7-13 %). The characteristics of the fruit are therefore more prominent in pálinka made from this fruit. These characteristics include lively, fresh, citrusy notes, complemented by pleasant tannins and discreet tones of stewed fruit or jam.
The Mezőtúr quince variety accounts for at least 50 % of the raw ingredients of ‘Nagykunsági birspálinka’. This variety largely determines the aromas of the pálinka it produces, since the scented, fragrant notes of rose dominate the pálinka.
Given the peculiarities of the quince (which accepts the stamen of both the apple and the pear), ‘Nagykunsági birspálinka’ can be produced using not only Mezőtúr quince, but also other quince varieties originating from the area. That said, ‘Nagykunsági birspálinka’ owes its unique properties primarily to the Mezőtúr quince variety.
The outstanding quality of ‘Nagykunsági birspálinka’ is also attested by the numerous awards it has won in national and international pálinka contests. Organised every year since 2008, the Nagykunság Pálinka Festival attracts a large number of visitors and is helping to increase the popularity of ‘Nagykunsági birspálinka’. The product is also known and recognised internationally, with exports covering a wide range of countries, from Romania to Canada.
The reputation and quality of ‘Nagykunsági birspálinka’ is also attested by the following awards it has won in contests:






—


National Pálinka and Grape Marc Pálinka Contest 2018, silver medal










—


National Pálinka and Grape Marc Pálinka Contest 2017, silver medal










—


National Pálinka and Grape Marc Pálinka Contest 2016, bronze medal










—


2012, First Pálinka, Fruit Spirit and Wine Brandy World Cup, Gyula, bronze medal










—


2012, First Regional Palóc Pálinka and Spirit Contest, silver medal










—


2011, Nineteenth International Small-Batch Pálinka Festival, Show and Fair, Gyula, gold medal










—


2010, Eighteenth International Small-Batch Pálinka Festival, Show and Fair, Gyula, silver medal










—


2009, Seventeenth Hungarian National Pálinka and International Fruit Spirit Contest, silver medal










—


2008, Sixteenth Hungarian National Pálinka and International Fruit Spirit Contest, Gyula, bronze medal










—


2008 HunDeszt Pálinka Contest, silver medal










—


2007 HunDeszt Pálinka Contest, gold medal










—


2007, Fifteenth National Pálinka and International Fruit Spirit Contest, Gyula, gold medal










—


2006 HunDeszt Pálinka Contest, bronze medal










—


2005 HunDeszt Pálinka Contest, silver medal










—


2005, Thirteenth Hungarian National Pálinka Contest, gold medal










—


2004 VinAgora International Wine and Pálinka Contest, silver medal




On 11 November 2016‘Nagykunsági birspálinka’ was presented to officials and the press at the Third Pálinka-Tasting Day organised by the Ministry of Agriculture (https://2015-2019.kormany.hu/hu/foldmuvelesugyi-miniszterium/hirek/eredetvedett-lehet-a-nagykunsagi-szilva-es-birspalinka).
In 2017 ‘Nagykunsági birspálinka’ was presented to professionals from the trade, producers and consumers at a conference entitled ‘15 years of protection of origin of pálinka’, held as part of the 78th National Agriculture and Food Industry Exhibition (OMÉK).
‘Nagykunsági birspálinka’ was also presented at the Berlin Internationale Grüne Woche and the Bucharest Indagra exhibitions in 2017.
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 National Pálinka Council










—


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

8.1.   Member State, Third Country or legal/natural person:

Name: Szicsek Pálinkafőzde Korlátolt Felelősségű Társaság [Szicsek Pálinka Distillery Ltd]
8.2.   Full address (street number and name, town/city and postal code, country):

Address: Ókincsem III. keresztút 10–14, H-5461 Tiszaföldvár
9.   Supplement to the geographical indication

The supplement must be indicated separately from the name.
supplement: ‘Érlelt’ [matured]
‘Nagykunsági birspálinka’ can bear the supplement ‘érlelt’ [matured] if it is matured in the manner specified in point 5.4.2.1.
supplement: ‘Gyümölcságyon érlelt’ or ‘Ágyas’ [matured on a bed of fruit]
‘Nagykunsági birspálinka’ can bear the supplement ‘Gyümölcságyon érlelt’ or ‘Ágyas’ [matured on a bed of fruit] if it is matured in the manner specified in point 5.4.2.2.
10.   Specific labelling rules

The following information must be displayed on the packaging:
‘földrajzi árujelző’ [geographical indication] (separate from the name)


(1)  OJ L 39, 13.2.2008, p. 16.

(2)  OJ L 130, 17.5.2019, p. 1.