In this study the phenolic content of wine lees was examined. Wine lees were dried for 48h at a temperature of 60 ◦C to prevent phenol degradation. The dried wine lees were milled and stored in plastic bottles within an exicator. The study showed that density, particle size and color do not influence the degree of extraction directly. Color is linked to phenol concentration when comparing the total phenol and total antioxidant content. Samples with the lowest L* value had the highest concentration of phenols. High pressure treatment at 400 MPa yielded the highest concentration of total phenols. However, total phenol yield was statistically significant at 100 MPa and could be considered the optimal pressure for phenol extraction. The same conclusion can be made for total anthocyanin concentrations. Two experiments were made with the duration of treatment five minutes in one experiment and fifteen minutes in the second. There was no statistically significant difference in total anthocyanin concentration during the two experiments, therefore it can be concluded that treatment of five minutes is the optimal amount of treatment. Even though total phenol concentrations were higher during fifteen minute treatments, treatment of five minutes is considered optimal, as well. Lastly, ethanol showed a higher extraction rate compared to water. Of the three studied samples, Jazbina had the highest content of bioactive compounds followed by Vranac and, lastly, Blatina.