The plant is tall and reaches a height of over 160 cm at full maturity. A characteristic feature of the variety is the reddish hue of the ears, which appears during the ripening period. The variety has high adaptability to environmental conditions but is prone to lodging.
The yield of the variety is about 20 c/ha. The grain is used to produce amber-colored flour, used in baking bread, pizza, and focaccia. The flour is characterized by a low gluten content, a specific aromatic profile, and is considered easily digestible.
Sources7
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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.
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