Sicily has more vineyards than any of the other Italian region, yet Sicilians consume less wine per capita than any other Italian. Many grapes are made into raisins, used in local cooking and in the creation of dessert wines, which require a higher concentration of grapes and are consumed in smaller quantities. Sicily is renowned for the many outstanding dessert wines, such as Marsala. This world-famous fortified wine was first produced by the Englishman John Woodhouse in 1773 and is a blend of Grillo, Cataratto, Ansonia and Damaschino with the addition of distilled alcohol. Though it has a reputation as a sweet wine, there are also some excellent dry aperitif varieties. The last 20 years have seen enormous changes to the island's wine culture and, as the many international prizes won by Sicilian producers confirm, some of Italy’s finest wines are now being made in Sicily. A new generation of Sicilian producers are realising the full potential of the island’s enviable climate and its fertile soil. Sicilian white wines include Bianco D’Alcamo, which is a blend of Cataratto (min 80%), Grecanico, Damaschino and Trebbiano. Wines made from Grillo, Inzolia, Cataratto, Grecanico and Chardonnay are produced "in purezza" or blended together by the big wine producers, and some are excellent.