The area of Kunság (known as Kiskunsag up to 1998) is on the Great Plain (Alfold) of Hungary to the south of the town of Kecskemet and extends to the small town of Hajos. This region does not have a real history of wine making, dating back to the end of the nineteenth century when it was found that phylloxera less readily affected vines grown on sandy soils such as those in the south of Hungary. The climate is also not ideal for Hungarian wine-growing with very hot and totally dry summers and extremely cold winters. This Hungarian wines from this area are mainly intended for sale as bulk wine and they have little to offer except the high alcohol of both reds and whites, and the syrupy nature of the white Hungarian wine. Drinking temperature is 8-10°C (46.4-50°F ) for white Hungarian wines and 12-16°C (53.6-60.8°F) for red Hungarian wines.
Although vines have been grown for wine in Hungary since Celtic times - before the Roman invasion - it was the Magyars in the 9th century who increased the vineyard acreage and production. Many of the vineyards can trace their history back centuries, and some as far back as the 12th century. The Tokaj- Hagyalja region not only produces Hungary’s most famous wine, but is home to some of the oldest vineyards which were planted at the end of the 9th century. Phylloxera hit Hungary in the 1880s and destroyed three quarters of the vineyards. Those which survived were mostly planted in very sandy soil, through which the phylloxera bug cannot travel.