The variety is a short-stemmed plant distinguished by high or very high winter hardiness. It demonstrates high lodging resistance, showing only a slight tendency to this phenomenon.
Regarding pathogens, the variety shows low susceptibility to powdery mildew on ears and yellow rust on leaves, while possessing strong susceptibility to brown rust. It is noted as one of the varieties resistant to leaf spot.
Grain quality is characterized by high and very high falling number values. The dough obtained from the flour of this variety does not possess stickiness. The variety is intended for food use in the baking industry.
Sources3
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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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