The origins of the variety are connected with the names of József Csizmazia and László Bereznai, who crossed Seyve Villard 12375 sel with Gárdonyi Géza. The former is also known as Eger 2, while the latter was created from Menoire (formerly known as Medoc Noir) and Csabagyöngye. Nero was submitted for variety recognition in 1984, becoming an authorised variety in Hungary in 1993 as well as in Switzerland and the European Union in the 1990s.
It is not mentioned in large quantities in international variety catalogues outside Hungary. There are 110 hectares in Hungary, mainly in the Danube wine region, especially in the Kunság wine district. The Mátra wine district also boasts a small amount, less than 10 hectares, of Nero.
It is a resistant, hardy variety that thrives on sandy soils and produces good sugar and acidity levels. The variety is generally produced as a rosé wine.
Mainly rosé wines are made from the variety. Nero rosé is generally onion skin in colour, occasionally with a pink hue. Its aroma is characterised by various red berries such as strawberry, mulberry or fruits of the forest, often with some notes of delicate spice, wild fruit and sloe. It is a good sugar pump but is really harmonious and lean with high acidity and a light body when produced in a dry style.
Although making rosé is currently the most popular use for the variety, some light red wines are now being produced. Wines generally have little ageing potential and are best consumed young to enjoy their fruitiness at its best.