Harvesting on Samos had its own social code of cooperation and was always a sharing, a “symposium” of teamwork. Harvesting was a “family affair” for every viticulturist and all members of the family participated in it, even young children who brought water to the workers to quench their thirst. Memories from previous decades indicate that all harvesters ate the “kafalti” (brunch) usually under a large tree at the first break of the day, (around 10:30 in the morning).
On the wooden “sofra” (wooden table), in a huge clay bowl, the housewife had made a tomato salad with boiled potatoes, plenty of oil, onions, peppers, salted fish and a large loaf of kneaded bread, which was cut by hand. The workers were sitting cross-legged, without their caps and “baildismenoi” (exhausted) by the must and sweat, asking for the pitcher with the cold water that had as a cap, a pine cone.

They shared lunch a few hours later as the harvest lasted until late in the afternoon. What prevailed, however, was laughter, teasing and songs. At night hands, feet, waist were hurting. When the fingers were cut with the “katsouni” they put a grape berry on the cut and if the blood did not stop, then they put “konizo” (hemostatic plant).

The distances between the village and the vineyards were long and crossing them on foot was a great feat. However, the people, accustomed to the difficulties, did not groan but faced them with a smile. You saw older women with children working patiently all day and at night loaded with their basket full of selected grapes for the house they walked tired on the rough paths of the mountain villages of Samos. But the next morning, at first light, they were at the harvest again.