Monastrell

Monastrell onion is an early hybrid of red onion, suitable for direct sowing or transplanting. The vegetation period is approximately 90-95 days, allowing for an early harvest. The plant forms a strong upright leafy apparatus with a characteristic waxy coating, which contributes to resistance against adverse conditions. Leaves are medium length and green, ensuring good growth and photosynthesis.

Monastrell bulbs are round, medium-sized, weighing from 130 to 170 grams. Their distinctive feature is intense dark-purple coloring with several layers of whole, firm scales that protect the inner fleshy and juicy scales. The onion has a moderately spicy flavor with a slight sweetness, making it ideal for fresh consumption, especially in salads. The hybrid is characterized by high uniformity of bulbs and excellent taste qualities.

Monastrell is resistant to diseases such as fusarium and pink rot, enhancing its productivity and reliability when grown on various soil types and under different climatic conditions. The onion is suitable for organic farming and allows for short-term storage of 1-2 months, making it an optimal choice for obtaining early fresh produce for the market.