Triticum aestivum var. ferrugineum
This is a landrace bread wheat from the Republic of Georgia. Classified as a soft wheat it is traditionally used as a cooked grain and the flour is used for making various breads, including khachapuri (a cheese-filled bread). I believe this variety may be facultative (spring or fall planted) but I had poor success with my initial attempts as a spring wheat. The seed I am offering was fall planted and survived our Northern Indiana winter with about an 80% survival rate. The plants reach about 4 1/2 foot tall. Research states that Tsiteli Doli performs well on heavy and poor soils. With irrigation, lodging can be a major problem. There were minimal disease issues and the overall grain quality was of good quality.
You can read more information for this variety at the Slow Food Foundation for Biodiversity. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/doli-wheat/