RIPENING Medium late period, about 34 days after Burlat variety.
FRUIT The fruit is medium to big sized, with an intense vinous red coloration. It has dots on the surface. Its shape is spherical and, in vertical section, it has the shape of a heart. It’s susceptible to cracking, but resistant to brown rot.
TASTE The pinky pulp has a good consistency, but it’s juicy and very sweet (about 16° Brix).
RIPENING Late period, about 41 days after Burlat variety.
FRUIT The fruit is medium to big sized and it has a spherical shape. It has a deep red color and it’s dotted; it has an average sensitivity to brown rot and Cylindrosporium. This variety is particularly susceptible to cracking.
TASTE This cherry’s pulp has a dark red color and it’s fairly firm, not so much juicy, but with discrete taste qualities.
RIPENING Middle period, about 14 days after Burlat variety.
FRUIT The fruit is medium to large sized, has a deep wine red color with dots on the surface and has a spherical shape; it’s susceptible to cracking, not so susceptible to brown rot and moderately resistant to manipulation.
TASTE The pulp has an orange color, medium texture and organoleptic features.
RIPENING Early period, about the same period of Burlat variety, with slightly late ripening.
FRUIT The fruit has an intense wine-red color and an average size. It’s basically spherical shaped. it’s susceptible to cracking, brown rot and anthracnose. However, it’s very resistant to manipulation.
TASTE The pulp is dark red colored, is sweet, very firm and juicy.