Marsala wine "solera" system used to produce Sherry in Jerez, Spain. Woodhouse recognized that the "in perpetuum" process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala would be popular in England. Marsala indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began its mass production and commercialization. In 1806, it was Benjamin Ingham (1784–1861), arriving in Sicily from Leeds, who opened new markets for Marsala in Europe and the Americas. In 1833, the entrepreneur Vincenzo Florio, a Calabrese by birth and
Vincenzo Florio Sr. wine ("Cantina Florio") in Marsala. He establish his winery between the ones of John Woodhouse and Benjamin Ingham, the original British pioneers in the Marsala wine trade. and became the first Italian producer of Marsala wine. He built splendid cellars in the town's tuff rock in which to produce and conserve the wine. Florio also invested in the sulfur trade, mainly to the British Empire. In 1840, he co-founded Anglo-Sicilian Sulfur Company Limited in Palermo with the British entrepreneurs Benjamin Ingham – also engaged in Marsala wineries – and Agostino Porry, for the production and marketing of sulfuric acid and