Quality
- Cooking type B
- no discoloration after cooking
- very good suitable for production of French fries after harvest
- low sensitivity to mechanical damage
- internal defects and black spots
- starch content 13–14 %
Resistances
- Nematodes: Ro 1, 3, 4, 5
- Y-Virus (PVY): very high
- potato leaf roll: high
- late blight: very high
- black leg: very high
- common scab: high
