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Brettacher Sämling
type: Culinary, Cider, Juice, Sauce
synonyms: Brettacher Samling, Brettacher Seedling, Brettacher
identification: Large to very large, round to round flattened with slightly angular faces. The base colour is greenish yellow washed bright to dark red on the sun exposed face.The eye is small and close, set in a medium deep and wide basin. The stem is short and slender, set in a medium deep and wide, russeted cavity. Feels greasy at maturity.
characteristics: The flesh is cream coloured, coarse-grained, firm and crisp. Juicy, refreshingly tart and somewhat spicy. Brix 12.4.
uses: Culinary. Makes a sweet-tart, fruity, yellowish sauce. Also good for juicing and cider.
origins: Disovered as a chance seedling in the early 1900s on a farm at Brettach in the vicinity of Stuttgart (Germany). The parentage is thought to be Lebel.
cultivation: Moderately vigorous, upright spreading tree. Spur bearer. Grows best in warm, rich soils. Low annual maintenance, but requires severe pruning every few years.
cold storage: Keeps up to four months, peak maturity after two months in storage.
harvest: Through the second half of the fourth Champagner Renetteand Jakob
cold storage weeks: 16
brix: 12.4
sg: 1.05
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