The variety is mid-early, with a maturation period of 130–150 days. The tubers have an elongated-oval shape, smooth yellow skin, and deep yellow flesh. The plant blooms weakly.
The potato belongs to the firm waxy culinary type and is considered universal in use, suitable for salads, frying, baking, and boiling in jackets. The variety has good keeping quality during storage.
The plant is characterized as very resistant to diseases, in particular to late blight, various viruses, and potato nematodes. For an optimal harvest, pre-sprouting of tubers for four weeks and cultivation on loose soils with regular irrigation are recommended.
Sources7
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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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