Nevşehir parmak üzümü (Nevşehir finger grape) is a table grape variety grown from the Parmak variety of the Vitis vinifera L. species and produced in Turkey's Nevşehir province. This product was registered as a "Designation of Origin" ("Menşe Adı") on December 25, 2024, to be protected as of June 21, 2023, within the scope of the Industrial Property Law No. 6769. The registrant of the geographical indication is the Nevşehir Chamber of Commerce and Industry.

History and Geographical Context

Viticulture (bağcılık) and grape growing in Nevşehir province have a long history. Nevşehirli Damat İbrahim Paşa, one of the prominent names of the Tulip Era and an 18th-century grand vizier, ordered that land be allocated for viticulture from the Nevşehir foundation (vakıf) lands with a firman he issued.

The geographical boundary covering the Nevşehir province, especially the Cappadocia region; has a volcanic tuff soil structure remaining in the midst of lava remnants ejected by the Erciyes, Hasan, and Melendiz volcanic mountains. This soil structure is; 85% loamy (tınlı), 9% clayey-loamy, 2% clayey, and 4% sandy in structure. Furthermore, the permeable structure of the soil, composed of non-hard rocks and volcanic tuff, together with the organic and inorganik materyaller contained in the lava remnants, enables the Nevşehir parmak üzümü to achieve its distinctive characteristics.

The region's climate is of the continental climate type, with hot and dry summers and cold and rainy winters. The low precipitation in Nevşehir province, long sunshine duration, and high day-night temperature difference create a favorable environment for growing quality grapes. Under these conditions, dry farming is practiced. Low rainfall allows for obtaining a high brix (water-soluble dry matter) value, while the high annual temperature sum and the day-night temperature difference positively affect the product's total phenolic content and thus its antioxidant capacity.

Distinctive Characteristics

Nevşehir parmak üzümü has a green-yellow peel color and a cylindrical berry (tane) shape. It is a grape with a high average cluster weight (avg. 700 g). The berry weight is on average 5 g, the berry length is on average 23 mm, and the berry width is on average 18 mm.

Compared to Parmak variety grapes grown in other regions of Turkey, some characteristics of Nevşehir parmak üzümü are higher:

• Cluster weight: 662.10-818.10 g
• Brix value (Water-soluble dry matter): %19.35-21.40
• Brightness value (L): 45.20-46.25
• Total phenolic content: 545.69-728.35 mg GAE/g ta
• Antioxidant capacity (DPPH): %64-85

^{Parmak Grape (Photo: Melahat Pamuk)}

Production Method

In Nevşehir parmak üzümü production, production is carried out on the own roots of the vines belonging to the Parmak variety. Viticulture is generally carried out in small parcels, with traditional and partly also good agricultural practices. The vineyards are generally not irrigated; water obtained from winter precipitation is preserved in the vine root zone by superficially mixing the vineyard soil at the beginning of summer (prevention of evapotranspiration loss).

The vineyards are established at spacing intervals of 3x4 m or 4x4 m as within-row x between-row, and the vines are given the "goblet" training system. Winter pruning is generally done over 3 buds (göz). Fertilization is supported with organic and inorganic fertilizers, while in the autumn period, pigeon manures obtained from dovecotes, which are common in the region, are spread between the vineyard rows and mixed into the soil.

The grape harvest is done between September and October at the commercial maturity stage, and the product is consumed fresh as table grapes. Grapes that are ready for harvest are generally preserved by being left on the vine. After harvest, the clusters are preserved by being hung in a closed and cool environment or in modern cold storage facilities at 0°C temperature and %95-98 relative humidity.

Inspection

The inspection (denetim) of the Nevşehir parmak üzümü geographical indication is carried out by the inspection authority formed with the participation of expert persons from the Nevşehir Provincial Directorate of Agriculture and Forestry, Nevşehir Commodity Exchange (Nevşehir Ticaret Borsası), Nevşehir Chamber of Agriculture (Nevşehir Ziraat Odası), and the Nevşehir Hacı Bektaş Veli University Grape Growing and Viticulture Studies Application and Research Center Directorate, under the coordination of the Nevşehir Chamber of Commerce and Industry. Inspections are carried out regularly once a year, and also at any time when deemed necessary or if there is a complaint.

Among the criteria for inspection are the suitability of the grape variety used, the suitability of the harvested product's color, shape, and maturity characteristics, the production method, and the suitability of storage and packaging conditions. Furthermore, if deemed necessary, the conformity of analysis results belonging to chemical and physical properties is also checked. Compliance with the usage form of the geographical indication is inspected. The phrase ''Nevşehir Parmak Üzümü'' and the designation of origin emblem are placed on the product itself or its packaging, or if this is not possible, they are kept in a way that is easily visible at the business.