The variety belongs to the group of old Czechoslovak varieties developed on the basis of local populations. The variety type is defined as semi-winter, possessing a low vernalization requirement and a pronounced response to long daylight, which allowed it to be sown both in autumn and spring.
The variety is not early-ripening, and it is characterized by high susceptibility to lodging, which is due to the anatomical structure of the stem. Resistance to fungal diseases, such as powdery mildew and rust, is at a low level compared to more modern intensive varieties.
Baking properties are assessed as average, with a gluten swelling index in the range of 9–10 cm³. Currently, the variety is not used in commercial agriculture and is of interest primarily as genetic material for historical research.
Sources7
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Countries of admission
1 jurisdiction
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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