The variety was developed through selection from mutant forms arising after irradiation of the Diana variety. The plant has a semi-erect bush, a cylindrical ear of medium density without waxy bloom, and oval red grain with a thousand kernel weight of over 50 g.
Despite its tall stem, the variety has resistance to lodging and shattering. It has moderate resistance to Septoria and Helminthosporium, while being susceptible to powdery mildew and brown rust.
Baking quality indicators are characterized by a protein content of about 13%, wet gluten at a level of 26%, and a sedimentation index of 63 ml.
Sources5
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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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