In 1964, Lucien and Paul Seroin came from Algeria and settled in Corsica where they cleared the shrubland and planted their first vines on the slopes that dominate the Valinco Gulf and the Bay of Tizzano. The grapes are vinified at the local cooperative.
Gilles Seroin, Paul's son and a wine merchant by trade, took over the 11-hectare estate in 1996 and decided to vinify his own wines. He named the property after the legend of the local hermit who was cured by plants and built the cellars that are used today. He expanded the estate which now stands at 40 hectares today, mostly planting varieties native to the island. Sciacarellu, Rimenese, Genovese, Biancu Ghjentile, Minustrellu and Aleaticu all show off their individual flavours and their Corsican soul in the wide range of wines. In 2021, the estate gained organic certification and Gilles was joined by his children Jeanne and Guillaume who are going to continue the family vineyard.

Rosumarinu is produced in red, rosé and, naturally, white. This white expression is a blend of two local grape varieties, Vermentinu complemented by a proportion of Biancu Ghjentile. The vines are planted on terraced slopes overlooking Tizzano, where decomposed granite soils provide an ideal setting. Farmed without chemicals for many years, the estate is currently undergoing organic certification.
Following the manual harvests, the grapes are destalked, sorted and gently pressed. After 48 hours of cold settling, fermentation begins with native yeasts in stainless steel vats. The wine is then aged on fine lees in the same vats, with gentle stirring throughout.
Rosumarinu displays a pale hue with green glints, alongside aromas of citrus and white flowers. The palate is taut and beautifully fresh, underpinned by a pronounced mineral backbone. Delicate and floral, with impressive persistence, this wine is an excellent match for octopus salad or grilled vegetables. It's best enjoyed while young.