The aim of this study was to investigate the effect of different grape yields (6, 10 and 15 t/ha) on composition and sensory characteristics of wine produced from cultivar Kratošija. Physico-chemical analysis of the most important quality parameters of grape and wine were carried out by the time of harvest, after the alcoholic fermentation and after completion of malolactic fermentation. Results showed that reducing the grapes yield per hectare did not significantlly affect the quality parameters of grapes. Wine produced from grapes from vineyards with a reduced yield of 6 t/ha had a significantly higher content of total phenolics and anthocyanins than the yields of 10 and 15 t/ha, while the color intensity and hue were similar for all samples.