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
Aromatised wine Aromatised wine An aromatised wine (also spelled aromatized) is a fortified wine or mistelle that has been flavoured with herbs, spices, fruit or other natural flavourings. An aromatised wine must have a minimum alcohol content of 14.5% by volume and a maximum alcohol content of 22% by volume according to EU law Council Regulation (EEC) No 1601/91. The majority of older brands come from France and Italy but there are now a range of small 'craft' producers around the world. Other similar beverages described in this legislation are 'aromatised wine-based drinks' (non-fortified) and 'aromatised wine-product cocktail' (blended, lower alcohol drink