The variety belongs to the very early heading group with a high rate of spring development. The plant is characterized as short-stemmed or medium-tall, possessing good lodging resistance. By development type, the variety is classified as intermediate between winter and alternative.
The ear of the variety is awned. The variety forms large grain with high specific weight and increased protein content. The product belongs to the bread-making class and is valued for good dough elasticity performance during processing in the milling industry.
The variety demonstrates resistance to powdery mildew, brown rust, mosaic virus, and Hessian fly infestation. It shows relative resistance to septoria and fusarium, however, sensitivity to yellow rust is noted.
Sources2
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Countries of admission
4 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.
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data for which we do not publish: their registry licenses have not yet been verified.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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