Biodynamics are presently used for the Moulin á Vent and the Fleurie. It is certainly worth noting that while natural yeasts are used for the fermentation of all of the wines, the Fleurie and Moulin á Vent are made with an extremely minimalist approach. The wines are matured for about 10 months in 500 L casks, then bottled without fining, filtration, chapitalization, or acidification. The lack of SO2 for stabilization may create a small amount of refermentation in the bottle, a slight fizz, or a small sediment deposit. These are proud signs of natural wine making that can be fixed easily with a small decant. These wines are best appreciated with some airing. For those seeking a more traditional experience, the Beaujolais Village and the Brouilly are fermented in concrete, stabilized with SO2 and passed through a light filtration.

Domaine Dubost is a 4th generation domaine which has been in the hand of Jean-Paul Dubost since the mid nineties. They farm about 19 hectares now 9 of which is from the village appellation. The rest is split between Brouilly, Moulin a Vent, Morgon, and a little Regnié. He has been in transition to biodynamics since 2005 and ferments all of the wines with natural yeasts. The crus are made without sulfur or other additions.