Northwestern Croatia has long been associated with wine grapevines as one of the most important agricultural crops. The grape varieties 'Kraljevina', 'Moslavac', 'Belina starohrvatska' and 'Belina svetokriška' originating from this area have the potential for the production of spirits from wine and brandy. The production of wine distillates involves distillation, that is, the physico-chemical process of separating volatile components from liquid mixtures. The aim of this paper is to determine the basic physico-chemical parameters and individual midstream volatile compounds obtained by double distillation of wine from grape varieties 'Kraljevina', 'Moslavac', 'Belina starohrvatska' and 'Belina svetokriška' and based on that, assess the suitability of these grape varieties for brandy production in Croatian NW conditions. The wine was distilled by double distillation in a simple 5 L copper "alembic" still. The analysis of the wine’s chemical compounds was carried out using the methods prescribed by the Regulations for physico-chemical methods of must, wine, other grape and wine product and fruit wine analysis (N.N. 106/2004), and the analysis of wine distillates followed the Regulations for methods of spirits analysis (N.N. 138/2005). After the evaluation, the conclusion is that the native grape varieties of the Croatian Uplands Wine Region (Bregovita Hrvatska) contain the necessary characteristics and are suitable for brandy production in the conditions of NW Croatia.