Sun Up to Sun Down

November 1st marks the start of olive picking in Chianti. The air is crisp, carrying the scent of earth and tradition. The boys, dressed like Tuscan knights, take their roles seriously—until Nonna, ever watchful, warns them with a wag of her finger: Do not smash the olives!!!

The morning unfolds in a rhythm of laughter and labor—rakes in hand, baskets filling steadily. The youngest boys are sent to the tops of the trees, nimble and fearless, their small hands reaching for the ripest fruit hidden among the highest branches.

A well-earned pause—a three-hour feast. Thick-cut bistecca alla fiorentina, golden potatoes roasted to perfection, and, of course, the first taste of fresh-pressed olive oil, so vibrant and peppery it nearly tingles on the tongue.

The boys dash into the vineyard, weaving through the rows playing tag and football. The afternoon sun slants golden across the hills, the harvest carrying on.