Solera by the producers of sherry. In a Spanish sherry "solera", the vintner may transfer about a third of each barrel a year. A solera sherry has to be at least three years old when bottled. A quite similar process is called sostrera, used to produce fortified wines in the Mediterranean regions of France. In Sicily, where Marsala wine is made, the system is called "in perpetuum". Solera vinification is used in the making of Mavrodafni ("Black Laurel"), a fortified red dessert wine made in the Northern Peloponnese in Greece. Exceptional "Mavrodafni" vintages are released every 20 or 30 years: they
Flavored fortified wine Flavored fortified wine Flavored fortified wines are inexpensive fortified wines that typically have an alcohol content between 13% and 20% alcohol by volume (ABV). They are usually made of grape and citrus wine, sugar, and artificial flavor. An early reference to the problem of cheap and poorly made wines is in the "Report on Cheap Wines" in the 5 November 1864 issue of "The Medical Times and Gazette". The author, in prescribing inexpensive wines for a number of ills, cautions against the "fortified" wines of the day, describing of one sample that he had tried: It is reported, however, that