The variety belongs to the "½ winter" type and is characterized by average plant height and lodging resistance indices. The variety's winter hardiness is evaluated as good, and resistance to sprouting in the ear as satisfactory.
The plant demonstrates high resistance to septoria and leaf rust, good resistance to yellow rust, average resistance to powdery mildew and Fusarium head blight, and low resistance to eyespot.
The grain is used in the baking industry. The dough has a balanced profile with an energy value index W 170–185, a P/L ratio of 0.7 to 1.0, and a high falling number.
Sources2
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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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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