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
South African wine climate and was known mostly for sheep and ostrich farming. The region stretches from Montagu in the west to the village of De Rust in the east. In Calitzdorp warm temperatures are moderated by sea breezes that start in the late afternoon, and cool night time temperatures. Wine production in the area is largely centred on fortified "port-style" wine and Muscadels. The Atlantic influenced West Coast region includes the wine making areas of Durbanville, Olifants River, Piketberg and Swartland. While this region was known historically for its large, bulk wine production, in recent years, producers have focused on premium wine