RIPENING Late period, about 39 days after Burlat variety.
FRUIT This cherry’s fruit has a big size, it’s round shaped and, in vertical section, resembles an heart. It’s evenly dark red colored. It’s averagely resistant to cracking and susceptible to brown rot.
TASTE The pulp is very firm and sweet, and it has excellent organoleptic features. It’s fairly resistant to manipulation.
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 Middle period, about 18-20 days after Burlat variety. Uniform ripening.
FRUIT The fruit has a bright red color, which is covering the entire surface. It has a big size and it’s heart-shaped, symmetrical, good looking. The peel is slightly medium thick and its color tends to a brilliant purple red in advanced ripening.
TASTE The pinky pulp has a good consistency. It’s fleshy, juicy and aromatic. The taste is excellent and balanced, is very sweet but with an high level of acidity.
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.