The plant is rustic and undemanding, possessing high adaptability to local soils and climate, as well as natural resistance to drought and certain pests. Yield is significantly lower than that of modern commercial varieties.
The wheat grain is small. Flour from this variety is used primarily in artisanal baking for the production of traditional types of bread, distinguished by a pronounced taste and increased digestibility.
The variety has regional variations, such as Xeixa Rotja and Garonzona. Currently, the plant is undergoing a recovery process after a period of being under threat of extinction due to the demand for traditional local products.
Sources7
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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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