The Gentil Rosso variety originated in the mid-19th century in the Arezzo area, Italy. It received its name due to the specific reddish color of the ears upon ripening. In the history of breeding, the variety was used as source material for developing new varieties, in particular the Frassineto variety.
The plant belongs to tall-growing varieties and does not possess genetic resistance to lodging. The variety is characterized by hardiness and the ability to grow in hilly and mountainous terrain. Yield is low by modern standards, however, the variety demonstrates stability under organic cultivation methods.
The grain is used to produce amber-colored flour, which has good baking properties and is used for baking bread, pizza, and focaccia. The grain composition shows a higher content of polyphenols compared to a number of modern wheat varieties.
Sources6
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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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