This awnless hard red heritage wheat dates back to 19th century Southern France where it has been the favorite of traditional bakers for generations. It is well adapted to clay soil and a Mediterranean climate, consisting of warm, dry summers and wet, mild winters. The grain is revered for its production of breads with rich, nutty flavors and spicy aromas. The high protein content gives way to an excellent rise and open crumb. It is best suited for breads, cookies, muffins, and pancakes.