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.
We use the scented Moscato grape from the latest harvest in 1000metres altitude to create the anniversary cake for our winemaker Jason Ligas. The right cake for the right man and the right moment since we also celebrate the end of the harvest.
To make this effortless cream more appealing and exciting, we filled her sweetness by adding acidity, bitterness, body, freshness and crispness. First of all we should prevent the fermentation by combining soda, and boiling the must for a while. We infuse lemon peel, cinnamon, cloves and nutmeg, we give body with rice flour and goat butter, we dress it in pineapple, pistachio cream, basil and pollen, and then we place the cream on a base of cereals and hazelnuts. Must bday cake is born.
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.