This variety was obtained at the Nikitsky Botanical Garden by E.P. Shofaristov, A.M. Sholokhov, G.A. Gorshkov, and N.G. Ageeva through selection from local apricot samples. It was included in the State Register for the North Caucasus region in 2002.
The tree is vigorous, forming a round, spreading, dense crown.
Fruits are large (25-45 g), round or broadly oval. The skin is of medium density and thickness, yellowish-red with a burgundy blush and small light spots, covered with a slight waxy coating. The flesh is yellowish-cream, tender, juicy, melting, finely fibrous, dense, with a raspberry-red hue beneath the skin, with a mild aroma, slightly sweet-tart (4.0 points). The fruit contains: dry matter 11.3-11.9%, sugars 5.6-10.7%, organic acids 1.32-1.6%, vitamin C 8.3-9.2 mg/100g, leucoanthocyanins 198-262 mg/100g, anthocyanins 66-164 mg/100g of raw material. The stone is small, oval, with a blunted apex, easily separates from the flesh.
High yield. Moderate winter hardiness, resistant to Clasterosporium and fruit rot.
Advantages of the variety: early ripening, resistant to fungal diseases.
Disadvantages: moderate winter hardiness.
