The variety was obtained by hybridization and subsequent clonal selection. It belongs to culinary class B, which makes it suitable for a wide range of culinary purposes, including preparation of salads, mashed potatoes, and french fries.
The tubers are oval-shaped with red skin color and light eyes. The variety is characterized by high productivity and ecological plasticity.
The plant possesses resistance to late blight of foliage and tubers. Trials were conducted for resistance to potato wart and viral diseases, including virus Y.
Sources5
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Countries of admission
3 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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