Until the middle of the year 2000, there were two Lionnet estates in the commune of Cornas: the Rochepertuis estate, belonging to Jean Lionnet, which no longer exists; and the one called "Terre Brûlée" (Celtic for "burnt earth"), which is discussed here. The Lionnet family has owned vines since 1575. Generations of winegrowers and winemakers have followed one another, up to Pierre Lionnet. Unfortunately, however, he suffered from health problems in the early 2000s and was forced to hand over the reins of the business to his daughter Corinne and son-in-law Ludovic Izerable. The couple took over with the 2001 vintage, following his advice, and the official and complete takeover will be with the 2003 vintage. Over the years and under Pierre's leadership, the estate has decreased in volume, abandoning the most expensive parcels to work or those not retained during the division of the Cornas AOC. Thus, if the grandfather owned five hectares, at the time of Ludovic and Corinne's arrival, the property had only two. After the death of Pierre Lionnet, they banned the use of synthetic products. At the beginning, they planted grass in their vineyards, but the yields fell seriously, even excessively for certain plots. Thus, little by little, they moved towards a less "submissive" organic culture, integrating soil work that allows the vine to be more balanced in its vegetative cycle. With the 2009 vintage, the decision was taken to use Ecocert certification, in keeping with the spirit of transparency that drives them.Since the takeover, the estate has grown, vinified and blended four districts: Combes (a very old vineyard located in the extreme south of the AOC, on a relatively flat topography, with granitic sands complemented by clay); Mazards (a 45-year-old vineyard located below Chaillot); Pied la Vigne (or Brugère, in the north-east of the AOC, on a clay-limestone soil, with recent plants alongside others of 50 to 70 years old); and Chaillot, at a place called Le Bois (on a decomposed granitic soil of the gore type). Recently, a new district has been added to the blend: Saint-Pierre (one hectare of cleared and recently planted land, of which only half goes into Cornas at the moment).The vinifications are as traditional as possible. After a light sulphiting of the grapes when they arrive at the winery, the vatting takes place in concrete containers and is carried out using strictly whole grapes. Fermentation is carried out using indigenous yeasts and without any input. Ludovic punches the cap twice a day. Malolactic fermentation is carried out consecutively, in vats and therefore en masse, before the wines are racked into barrels and demi-muids of several wines. In total, 18 months pass between the harvest and the bottling date, without fining or filtration.