The influence of different methods of wine maturation, along with the location of the vineyard and the year of harvest, can affect the quality of the wine. The aim of this work was to determine the physical-chemical and sensory differences in 'Pošip' white wines matured in stainless steel tanks or in oak barrique barrels, from two wineries in Zadar County, 2021 and 2022 production year. The results indicate differences in the presence and concentration of various compounds and parameters with regard to the way the wine was matured, the vineyard location and the year of harvest. The results show that the alcohol concentration was the highest in the wines from the Kraljevski vinogradi winery, regardless of the maturation method. Furfuryl alcohol was present only in wines that were matured in barrique barrels. Higher concentrations of terpenes were recorded in wines from stainless steel barrels, and furfural, as expected, was present only in wines aged in barrique barrels. From the the sensory analysis results, it is evident that all the 'Pošip' wines from barrique barrels had a more pronounced intensity and shade of color and buttery aroma. In the wines aged in stainless steel tanks floral and fruity aromas were more pronunced. The best overoll impression was noted in 2021 vintage 'Pošip' from the Kraljevski vinogradi winery, which was matured in stainless steel.