Angela Acquaviva, export manager for Masciarelli, recounted that Gianni once served his labourers some good burgundy and asked them what they thought. "If you like this wine, then let's make our Montepulciano d'Abruzzo as good as it," he challenged. He studied in Champagne, altered cultivation to focus on less being better and gradually went from 2 hectares in 1981 to almost 275 hectares of vineyards today. Ricardo Cotarella, a leading Italian oenologist said Masciarelli "succeeded in dragging winemaking in Abruzzo into the modern era."
He did it in three main areas:
-the vineyard- decreased yield and density, changed from pergola to new world pruning, and used viticultural expertise from other areas
-the winery- temperature controlled cellars using Maiella stone for humidity control, use of French oak barriques and stainless steel vats for balanced aging with no chemical agents
-the terroir- he purchased acreage in 13 separate areas in Chieta, Teramo, Pescara and L'Aqulia giving various altitudes and slope facings from which to harvest blends
Monica Larner, Italian editor of Wine Enthusiast, was prompted to call Gianni "the Guardian Angel of Abruzzo."