| Maturity | Medium early to medium late |
| Dormancy | Medium long |
| Foliage development | Good to fairly good |
| Colour of skin | Yellow |
| Colour of flesh | Pale yellow |
| Shape of tubers | Long-oval |
| Shallowness of eyes | Very shallow |
| Size of tubers | Large |
| Yield | Good to medium |
| Dry matter content | High to good |
| Cooking type | Floury |
| Suitable for | Fresh consumption, French fries |
| Resistance against leafroll | Fairly susceptible |
| Resistance against virus A | Very good resistance |
| Resistance against virus X | Fairly good resistance |
| Resistance against virus Yn | Fairly good resistance |
| Resistance against leaf blight | Fairly susceptible |
| Resistance against tuber blight | Fairly good resistance |
| Resistence to potato cyst nematode Ro1 | Resistent |
| Common scab | Moderately resistant |
| Resistance against internal bruising | Moderately resistant |
Morphological characteristics
Plant: short to medium and intermediate type foliage structure; stems semi-upright and very weak to weak anthocyanin colouration; medium to large, medium to dark green leaves and intermediate silhouette; medium frequency of flowers, medium anthocyanin colouration inner side flower corolla.
Tubers: long-oval; yellow, smooth skin; pale yellow flesh; very shallow eyes.
Sprouts: medium to large, conical, medium intensity of anthocyanin colouration and very weak to weak pubescence of base; medium to large terminal bud with weak anthocyanin colouration of tip; medium to many root tips.