The plants form a moderately high compact bush with slow initial development. The tubers have an oval or elongated shape, yellow slightly rough skin, very shallow eyes, and light yellow flesh.
The variety belongs to culinary type B with a starch content of 12.9–13.2%. It shows resistance to golden potato cyst nematode (Ro1), Y virus, and common scab. It has medium resistance to late blight and mechanical damage, and is susceptible to potato wart (patotyp 1/D1).
It is distinguished by a long dormancy period and good keeping quality, maintaining quality until the end of winter. The variety is suitable for making french fries, chips, fritters, and casseroles, and tolerates short-term moisture deficiency well.
Sources5
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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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