The variety belongs to tall plants, with stems reaching a height of 180 cm. It is a historic local ecotype traditionally grown under organic farming conditions on poor and arid soils.
The yield of the variety is low, about 25 c/ha. Due to the significant height of the stems, there is a risk of lodging.
The grain produces very fine white flour with a mild taste and relatively low gluten content. The product is in demand in the production of confectionery, baked goods, pasta, and is also used in whole form for the preparation of various dishes.
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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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