The variety was obtained in 1980. The tubers have an elongated-oval flattened shape, shallow eyes, and bright red skin. The sprouts are bulbous, with a reddish hue and slight pubescence. The plant stems are heavily pigmented and have prominent wings; the leaves are of an open type with a smooth surface.
The ripening period is 90–100 days. The dry matter content in the tubers is about 20.6%. The variety is floury in culinary properties, making it suitable for baking, frying, and making mashed potatoes. Intended for fresh market sale and suitable for organic cultivation.
Sources6
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