The variety belongs to the erythrospermum botanical variety, has a uniform stand, a spindle-shaped ear of medium density, and awns of medium length. It is intended for the production of high-quality grain and exhibits high plasticity under various moisture regimes.
The plant possesses high heat and drought tolerance and is characterized by resistance to lodging and shattering. High resistance to leaf rust, Fusarium, powdery mildew, Septoria, and root rots is noted.
Baking qualities correspond to the strong wheat group; the flour strength is 350–420 a.u. The variety was created by hybridization without the use of GMOs; optimal sowing dates fall between late September and early October with a seeding rate of 4.5–5.5 million viable seeds per hectare.
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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