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
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