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
Marsala century BC and another in the 3rd century AD. Despite the large rebuilding of the 3rd century, there is not enough evidence to associate this with the 365 Crete earthquake, even though literature and archaeological discoveries elsewhere show that other Sicilian towns, such as Selinunte, "were" affected. The economy of Marsala still depends on the production of wine, although tourism is a growing industry and it too is becoming an important source of income for the city. With its coastline of sand beaches and clear sea, easy access to the nearby Aegadian Islands and the natural beauty of the Saline