The variety is adapted to late harvesting and is capable of withstanding low temperatures, remaining in the field until late autumn. These conditions contribute to the development of qualities necessary for processing, in particular, the accumulation of high levels of sugars and dry matter.
In official documents, the variety is traditionally associated with use for fermentation. Genetic material of the "Varaždinsko" type is also used in breeding programs to create hybrids with increased resistance to diseases, including clubroot.
Sources3
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Countries of admission
2 jurisdictions
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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