Happy birthday

Originated in ancient Greece where it known under the name oinouta, during the Byzantine era it was called mustopita or pastelos, today we called moustalevria but still has many names depending on where it made. It produces at the end of the vintage from must, flour and nuts. It's actually like custard cream and the taste depending on the grapes we use.

To celebrate our dear friend Jason Ligas, who joined us in the winery, and to mark the end of the harvest, we crafted this anniversary cake. We used the scented Moscato grape from the latest harvest, grown at an altitude of 1000 meters. The right wine for the right man and the right moment.

To make this effortless cream more appealing and exciting, we filled its sweetness by adding acidity, bitterness, body, freshness, and crispness. First, we should prevent fermentation by combining soda and boiling the must for a short while. We infuse lemon peel, cinnamon, cloves, and nutmeg. We give it body with rice flour and goat butter. Furthermore, we dress it with pineapple, pistachio cream, basil, and pollen, and then we place the cream on a base of cereals and hazelnuts.

Must bday cake is born.

Happy birthday

Another adventure-filled year awaits you. Congratulations on being even more experienced. I’m not sure what you learned this year, but every experience transforms us into the people we are today.