The variety is the result of crossing the Boval and Probus varieties. The plant is characterized as long-stemmed with relatively good lodging resistance, although excessive fertilizer application may provoke intensive stem growth and increase the risk of lodging.
The variety belongs to the mid-late group and demonstrates moderate yield. It possesses reliable general resistance, in particular to ear diseases. The variety is intended for cultivation on medium and fertile soils.
According to the Swiss classification, it belongs to quality class 1. The grain is used to obtain high-quality baking flour, which ensures good sensory properties of finished bakery products.
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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.
Variety registered as early as 1
jurisdiction,
data for which we do not publish: their registry licenses have not yet been verified. This section will be available upon verification.
Variety in registries
Regions of admission, rights holders, and status of plant breeders' rights
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