The variety was obtained as a result of crossing the Claire and Consort varieties. In terms of specialization, it belonged to quality group 3 according to the nabim classification, which assumes the use of grain primarily for confectionery production.
The plant demonstrated good resistance to yellow rust and powdery mildew, as well as moderate resistance to Fusarium head blight, while susceptibility to eyespot was noted. The yield of the variety exceeded the indicators of the parent lines by 5%.
Baking properties were assessed as moderate, which made the variety more suitable for use in blends rather than for baking high-quality bread. At present, the variety has been removed from official recommended lists.
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Variety in registries
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