We are in the heart of grape harvesting season here in Umbria. Last week I had the pleasure of going to Monte Vibiano Vecchio for the first harvest of some of their finest grapes on their ancient farm. We spent a morning relaxing while watching the harvesters at their work. For us it was truly beautiful and calm, for them it was a fast paced venture where we witnessed only one 5 minute break as they worked to finish rapidly in the cool of the morning before the day grew hot and the fruit to warm to pick.
Although the workers worked quickly, they moved so efficiently and smoothly that no movement was wasted. In capturing photos I was surprised at the speed they were moving from row to row. This is not at first sight an easy feat, because they must determine which of the grapes are good for harvesting and which will be cut to drop to the ground to become fertilizer. It was astonishing to me how many were left on the ground, as well as how many tractor wagons were full of grapes, there simply was an abundance.
At first sight it didn’t seem like there were so many grapes because the vines have been carefully groomed leaving only the grapes to mature on the lowest branches, the upper branches and leaves left bare to drink in the sun and do the work of photosynthesis while the grapes mature in warmth, but not extreme heat. The grapes that matured among the most beautiful of autumn colored leaves were often those that weren’t used if they had absorbed too much sun, and were either full on raisins or certainly dry. These were unusable for the delicious wine that would be produced from this day’s harvest.
This all reminded me of Aesop’s fable of the “Fox and the Grapes,” wherein the fox sees beautiful grapes hanging from high branches and is unable to reach them, and as he turns to walk away from those now despised grapes declare that “they are sure to be bitter.” In truth the best metaphors often come from nature, and those grapes probably would have been bitter. So in order to harvest the best grapes, they must be picked carefully, as well as nourished throughout their lives to be their best. When they are out of reach, they are not their best.
The next phase of the harvest was the sorting and preparing of the grapes to be aged to perfection. With modern machinery and a team of men the grapes had their stems removed and were transported from the hopper to the first tanks for the aging process. All very sanitary, all very controlled and at Monte Vibiano Vecchio, all very green and earth friendly at this carbon neutral facility. With great care for the earth, in the care of their harvest, they produce their wines.
What seemed like a short time, just one morning, was a patient and carefully wrought process in order to produce the very best. When reflecting on life’s journey, on scripture, on the essence of breathing the spirit (the word for spirit and breath in Hebrew is the same) being able to work steadily, patiently and carefully is the essence of quality. To live and sort out the best from the sour, to be efficient while not rushing get us through life with more grace and mercy. It is the heart of intentional living. Jesus lived only 33 brief years, and accomplished the greatest work of all. In his life he taught, shared time with friends, and offered the greatest gift of all. What an amazingly good work, we can never do so much, but we can achieve a good life’s work and grace through the Holy Spirit that is within Jesus, God and us.
How do you move through life? Efficiently, hurriedly, slowly, or other?
Where do you find grace in your work?
Where do you find quality in your work?
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