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
White wine be retained by a Muselet, and finally the top of the bottle is covered with a metallic foil shell gold or silver coloured. A fortified wine is a wine in which there has been an addition of alcohol. This category includes three types of wine products depending on the fermentation stage where the fortification took place: The temperature of service is a criterion to put wine in the best condition for drinking. The wine must be chilled but not be served with ice. Between 8 and 9 °C, the chill will accentuate the liveliness of the bubbles and reduce the