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 2023/C 254/08
Date: 2023-07-19
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_2023254EN.01000801.xml










19.7.2023   


EN


Official Journal of the European Union


C 254/8






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
(2023/C 254/08)
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 (1).
MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘Nagykörűi cseresznyepálinka’


EU No: PGI-HU-02477 - 13.7.2018

1.   Name

‘Nagykörűi cseresznyepálinka’
2.   Category of the spirit drink

Fruit spirit (category 9 of Regulation (EU) 2019/787)
3.   Description of the spirit drink


Chemico-physical characteristics







Alcoholic strength


min. 40 %V/V




Methanol content


maximum 1 000  g/hl of 100 % vol. alcohol




Hydrocyanic acid content


maximum 7 g/hl of 100 % vol. alcohol




Total volatile substance content


minimum 200 g/hl of 100 % vol. alcohol





Organoleptic characteristics

‘Nagykörűi cseresznyepálinka’ is clear and colourless. The pálinka’s aroma conveys the somewhat tart yet sweet notes of the skin and juicy flesh of the fruit used, and the pleasant scent of cherry blossom and red berries. We can taste the sweet and at the same time tart skin of the cherry bursting in the mouth, interspersed with dried-fruit, citrusy and dark-chocolate notes. Once consumed, the flavour of the stone lingers in the mouth.

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

The minimum alcoholic strength by volume of ‘Nagykörűi cseresznyepálinka’ is 40 %, which is higher than the minimum alcoholic strength by volume of 37,5 % laid down for fruit spirits in EU law. ‘Nagykörűi cseresznyepálinka’ has an intense taste and aroma of cherry: on the palate, the bittersweet flavour of the cherry, the dark-chocolate character, and notes of marzipan from the stone can be detected, while a pleasant cherry-blossom character is apparent on the nose.
Raw material used for the production of the product:
Only the local variety ‘Petrovay ropogós’ and the following state-recognised cherry varieties registered in the national list of varieties may be used for the production of ‘Nagykörűi cseresznyepálinka’: Badacsonyi óriás, Bigarreau Burlat, Carmen, Hedelfingeni óriás, Jaboulay, and the Germersdorf variety and its registered variants.
4.   Geographical area concerned

‘Nagykörűi cseresznyepálinka’ may be produced only using cherries grown, and in distilleries located, within the administrative boundaries of the following municipalities located in the Szolnok sub-region of Jász-Nagykun-Szolnok County: Csataszög, Dobapuszta, Fegyvernek, Hunyadfalva, Kőtelek and Nagykörű.
5.   Method for obtaining the spirit drink

The stages in the production of the pálinka are as follows:
a)   Selection and acceptance of the fruit

The basis for good-quality pálinka is fully ripe and healthy fruit. When the fruit is received, both quantity and quality are checked.
Quantitative acceptance of the fruit is based on weight.
Quality control is done by sampling. The fruit is considered suitable if:






—


it has varietal identity and originates in the defined geographical area;










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ripeness: it is ripe/overripe;










—


health: it is healthy, clean, free from extraneous matter (soil, leaves, twigs, stones, metals or other material), mould or rot;










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it has a minimum sugar content of 14 °Brix.




b)   Mashing

The stem of the washed fruit is removed using a stem-removing device, while the stone of the fruit is removed using a de-stoner. Some 20 % of the stones may be left in the mash, and the stones removed must be returned to the mash once they have dried out after one or two days, to allow the pleasant stone flavour to form. The mash is pumped into fermentation containers manually or using a mash pump. The fermenting mash must be checked visually each day, and by testing the sugar content and alcoholic strength of the parts removed each week.
c)   Fermentation

During controlled fermentation, it is important to set the temperature precisely (at 16-23 °C) and to achieve the optimum pH value (2,8-3,2). The optimum duration of fermentation, depending on the internal qualities and degree of ripeness of the cherry, is 10-14 days.
The fermented mash must be distilled as soon as possible, or the basic conditions for proper storage must be ensured until such time as distillation can commence (the temperature must be as low as possible (0-5 °C), water seals must be used, and the containers must be filled to the brim).
The stones must be removed from the mash before distillation.
d)   Distillation

‘Nagykörűi cseresznyepálinka’ is produced by means of a double fractional distillation process using a traditional pot-still that incorporates a copper surface. The pot-stills used cannot exceed 500 litres in size. Distillation occurs in two stages. In the first stage, the low alcohol is produced, which already contains the aromas of the fruit, as well as some undesirable elements, and alcoholic strength is a mere 15-23 % V/V.
An essential requirement is to properly separate the head, heart and tail distillate, to prevent detrimental flavours and fragrances from entering the medium distillate, from which the finished product will be formed. Separating the distillate fractions through organoleptic assessment, by smelling and tasting, takes considerable expertise.
e)   Resting, storage

After refining, the pálinka must be rested and stored in an undiluted state (60-80 % V/V) in a glass vessel or a stainless-steel container.
f)   Production, treatment and bottling of the pálinka

The alcoholic strength of the rested distillate must be adjusted to a level suitable for consumption (min. 40 % V/V) by adding drinking-grade water. The water may be distilled, demineralised, permuted or softened. The degree of alcohol suitable for consumption must be set very carefully, preferably in several stages. After dilution, the pálinka can be cooled and filtered. If necessary, further treatment may also be carried out before bottling the product, using appropriate processing aids, in order to refine the product and remove any heavy metals. The pálinka may only be marketed to the final consumer in bottled form. The permitted packaging unit is no more than 1 litre. Any larger volume than this may only be packaged as a one-off sample, by way of a gift. The bottles may be made of glass or ceramic.
6.   Link with the geographical environment or origin

a)   Details of the geographical area or origin relevant to the link

The geographical area is located in the middle of Jász-Nagykun-Szolnok County, on the right bank of the Tisza river, in the Körű Basin. Nagykörű is known as ‘Hungary’s cherry orchard’.
Favourable soil and climatic conditions for the cherries grown here were to be found in the Körű Basin as early as the Middle Ages. Fruit-growing developed on the land rising from the loess deposits found here. There have been orchards on the largest sand ridges since the middle of the 18th century.
After the Pannonian Sea silted up, the area that sank faster than its surroundings was filled by alluvial fans from the rivers rising in the Mátra Mountains. To depths of several tens of metres, the surface consists of Holocene-floodplain sand, silt and clay of various particle sizes. Also as a result of the former floodplain, infusion (accumulated) loess settled on the high banks, on which alluvial soil was deposited due to the proximity of the Tisza river. The high-quality and lightly structured alluvial soil that formed allows fruit trees to have roots the same size as their crown, and to take extra moisture from the deeper layers of the soil.
Thanks to the proximity of the Tisza and the alluvial soil structure, there is a constant supply of water in the production area, which means that the fruit grown here is larger than average (26-38 mm in diameter) and the flesh is firm and crunchy. A high number of sunshine hours (2 100 per year) and the sandy soil, which reflects the sun’s heat, increase the fruit’s sugar content, which is at least 14 °Brix. Due to the combined effect of these factors, the fruit has a balanced acidity (0.6-0.8 g/100 g), resulting in a pleasantly bittersweet taste.
b)   Specific characteristics of the spirit drink attributable to the geographical area

The link between ‘Nagykörűi cseresznyepálinka’ and the geographical area is based on the quality of the produce.
Thanks to the alluvial soil of the defined geographical area and the high number of sunshine hours, the sugar content of the cherries used for the production of ‘Nagykörűi cseresznyepálinka’ will be greater than average, which balances the fruit’s acidity. The resultant distillate is therefore sweet, with a flavour of dried fruit, but with a tart, marzipan/dark-chocolate character.
From the 1950s until the fall of the communist regime, regional pálinkas such as ‘Nagykörűi cseresznyepálinka’ went into decline in this region as a result of the state monopoly. Cherry pálinka was produced by local contract distilleries on farmers’ behalf, and although they called it ‘Nagykörűi cseresznyepálinka’, as it was not sold commercially its reputation spread solely by word of mouth.
The Nagykörű Cherry Festival held in Nagykörű every June since 1996 celebrates the ripening of the cherry. Over the years, it has grown into a traditional, large-scale event that attracts some 4 000- 5 000 visitors. ‘Nagykörűi cseresznyepálinka’ is also promoted at the festival. In addition, Nagykörű Cherry Pálinka Day has been organised in honour of ‘Nagykörűi cseresznyepálinka’ since 2017, to make it more widely known and appreciated.

Awards won by ‘Nagykörűi cseresznyepálinka’ at contests:







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2009: 17th Hungarian National Pálinka and International Fruit Spirit Contest – Gold medal










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2012: First Regional Palóc Pálinka and Spirit Contest – Silver medal










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2018: Ninth Quintessence Pálinka Contest – Bronze medal




7.   European Union or national/regional provisions







—


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










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










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










—


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




8.   Applicant details


Member State, Third Country or legal/natural person:







 


Bulyáki Pálinkafőzde [Bulyáki Pálinka Distillery], sole trader József Bulyáki





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







 


Dr Antal Károly u. 2/a, 5056 Nagykörű, Hungary




9.   Supplement to the geographical indication

—
10.   Specific labelling rules

In addition to the elements specified in the legislation, the following indication is also required:






—



‘földrajzi jelzés’ [geographical indication] (separate from the name)






(1)  OJ L 130, 17.5.2019, p. 1.