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 renamed "Marsa ʿAlī" "ʿAlī's harbour" or maybe, "Marsa ʿāliyy", "Big harbour", for the width of the ancient harbour, placed near Punta d'Alga. Another possible derivation is "Marsa Allāh", "God's harbour". Another theory is that "Marsala" comes from "mare salis", "salt pans by the sea" from the presence of salt pans along the whole northern coast, although mention of this theory cannot be found in contemporary references and the installation of the bigger salt ponds on the group of islands composing the contemporary single island "Isola Lunga" was made just during the 19th century. Since the end of the 11th century,