The variety belongs to the hard red wheat type. The grain contains a high level of protein, often exceeding 14%, as well as natural antioxidants, including anthocyanins and phenolic compounds, which determine the red color of the grain.
The plant is early-maturing and is characterized by resistance to yellow rust. The variety is widely in demand in professional baking for the production of artisan bread and bakery products requiring high gluten quality.
Sources5
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Countries of admission
3 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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