The variety is a long-stemmed plant exhibiting a susceptibility to lodging ranging from very low to low. The variety possesses high winter hardiness and also demonstrates low susceptibility to yellow rust, brown rust, and leaf spot.
The grain is characterized by a high thousand kernel weight, high bulk density, and high sedimentation values. Baking quality is assessed as high, which is reflected in the large volume and height of the bread; furthermore, the dough possesses a good consistency and is not sticky.
Sources6
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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data for which we do not publish: their registry licenses have not yet been verified.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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