The tubers of the variety are large, round-oval in shape, with yellow skin and light yellow flesh. Between 10 and 13 tubers are formed under one plant. In terms of culinary properties, the variety belongs to type D and is characterized by high disintegrability when cooked. The foliage is vigorous, densely covering the soil surface.
The variety possesses high resistance to late blight of leaves and tubers, common scab, Y virus, potato wart (type 1), and nematodes (Ro1). It is well adapted to cultivation on sandy soils.
During cultivation, the variety is suitable both for direct delivery from the field and for long-term storage; however, it requires tuber acclimatization after cold storage before planting. Moderate nitrogen fertilization is recommended to avoid excessive prolongation of the vegetation period.
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Countries of admission
1 jurisdiction
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