The variety belongs to the category of local heritage varieties adapted to low-input organic production conditions. The plant is characterized by a significant stem height and lower lodging resistance compared to modern commercial varieties. The crop demonstrates a good ability to assimilate nitrogen from the soil.
The grain of this variety possesses high baking qualities and an increased content of ash elements. Bioactive compounds, including polyphenols, are present in its composition. The rheological parameters of the dough of this variety require specific baking approaches that differ from working with modern wheat varieties.
Sources5
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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 in registries
Regions of admission, rights holders, and status of plant breeders' rights
Parties
Maintainer
Molini Cicognini Srl / Comunita del cibo e della biodiversita dei Grani Antichi di Montespertoli e delle colline del Chianti / Sphige Toscane SrlResponsible for variety maintenance
Admission to trade
The variety is listed in the national registry — its seeds are authorized for sale in this country.
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