“Babić” is an indigenous grapevine variety from North Dalmatia. It is used in the production of high-quality red wines. It is traditionally grown without irrigation in well-known locations near Primošten, in which it gives the best results. In the last few years, cultivation of this variety has been carried out on the surfaces obtained by karst land improvement. Such soils are characterized by lower water capacity because of the high proportion of stone in the mechanical composition. It is known that it is impossible to have viable grapevine cultivation without proper care on the availability of water for irrigation. This paper presents the research on the effect of different levels of irrigation on the yield and quality of this variety. The applied levels of irrigation are the control (without irrigation), variant I (50% evapotranspiration), variant II (75% evapotranspiration) and variant III (100% evapotranspiration). During the vegetation season, a total of five samplings was carried out from the beginning until the harvest. To compare the two years of research, samplings were performed in almost the same periods of the year. We researched the effect of different irrigation levels on sugar content, total acidity of grapes, putting the particular emphasis on the composition of individual polyphenolic compounds of grapes. The study was carried out in the area of the vineyard Šibenik, i.e. in the position of Donje Polje (Jadrtovac). The experiment showed that different irrigation intensity has a different effect on different groups of compounds. On the other hand, some compounds were not affected by irrigation at all. It has been found that there is a significant positive difference in the content of anthocyanins in control variants compared to all other variants in both years of research. However, the opposite was established for the highest level of irrigation (III) using data from both years of research. The significant difference was found between the control and the highest level of irrigation in the case of flavanol, and in the case of flavonol, the difference was not significant.