Julien Frémont is the current generation of a family who has grown apples and raised cows since 1759 in the heart of Normandy's Pays d'Auge. He worked harvest at Foillard and farms and "vinifies" Frémont cider with a vigneron mindset. He renders their biodynamically farmed, heirloom-variety, hand-picked apples into cider via a very slow native-yeast fermentation and with an 18th-century press. The cider is aged in old barrels for a year or two; then a minute portion is turned into Calvados in the old family pot stills. The spirit is aged in wood for a few more years (total aging averages 3-5 years and is not indicated on the label).