|Flor through the bunghole, not always pristine white|
|The more public image of flor|
But biologically aged wines had their proponents who saw them as a potentially profitable line, especially as the large British market was looking for a lighter style of wine. After all, if the wine tasted good there can´t have been much wrong with it and the flor protected it from oxidation, keeping it pale and fresh. William Garvey had faith in Fino but at first had to work with it at night for fear of being laughed at by other bodegueros. He began exporting it in a very small way in the 1820s and Fino San Patricio in a serious way from the 1850s, while González Dubosq (later González Byass) began exporting Tio Pepe in quantity in 1844 and Wisdom & Warter in the 1850s. Bodegas began to be constructed on a larger scale which would give flor the ideal environmental conditions and Fino was thus recognised as a style of Sherry in its own right, long before science had figured out what it actually was.