Alouette Bio

Characteristics of the tubers

Skin: red, smooth and visually appealing. 

Flesh: yellow, soft and tender. 

Shape: tubers of fairly large caliber, elongated oblong shape with satisfactory regularity. 

Agronomy & Resistances

Maturity: semi-late, suitable for conservation production. 

Resistance: good tolerance to mildew, both foliage and tubers; high resistance to drought and mechanical damage. 

Productivity: promising yield, with regular tubers and good resistance to harvest. 

Culinary use & Conservation

Versatile in the kitchen: ideal for salads, purées, steamed dishes, gratins or pan-fried. 

Harvest time: early to early, between 75 and 100 days after planting. 

Conservation: good post-harvest holding, possible storage for 3 to 4 months. 

⭐ Highlights

Variety bio-friendly, but also efficient in conventional production. 

Attractive red skin and yellow flesh: beautiful presentation and delicate taste.

High tolerance to mildew and good resistance to drought: reliable even in difficult conditions.

Culinary versatility: suitable for many preparations (salads, gratins, purees, steam, etc.).

Reduced crop cycle relatively quick harvest.

Summary product sheet

Name: Alouette BIO

Type: half late, conservation potato

Appearance: smooth red skin, yellow flesh, regular oblong shape

Resistances: late blight (foliage and tubers), drought, mechanical shocks

Uses: very versatile in cooking—salads, steam, gratin, pan-fried, mashed

Harvest: 75–100 days after planting

Conservation: excellent — 3–4 months in storage

Assets: aesthetic, reliable, tasty, adapted to organic