Malvazija istarska is an indigenous and most widespread grape variety in Istria. This variety is known for its high-quality grapes and wine. The wine produced from Istrian Malvasia is distinguished by a bright straw-yellow color with a greenish hue. It is characterized by a complex fruity-floral aroma, highlighting green apple and almond, enriched with a distinctive note of acacia flower, which is characteristic of this variety. The aim of this study was to determine the content of polyphenols, flavonoids, aromatic compounds and antioxidant activity in white wines of Malvasia Istria from the western Istrian wine region. For the study of color and aroma compounds, wine samples from four consecutive years of harvest were taken. During the research, the chemical composition of the wine was also determined. The analysis of aromatic compounds was carried out using gas chromatography (GC) with solid phase microextraction (SPME). The device used during the analysis was an Agilent 7890B gas chromatograph with an Agilent 5977A mass detector. The polyphenol content was determined using a spectrophotometer, while the antioxidant activity was determined spectrophotometrically using DPPH, CUPRAC, ABTS AND FRAP methods. The results of wine analysis showed that climatic conditions (temperature, rainfall, sunshine hours) affect the content of the mentioned compounds. The highest concentration of polyphenols was recorded in the year of harvest 2023, while flavonoids, antioxidant activity and total aroma had the highest concentration in the 2020 harvest year, which is attributed to the highest number of sunshine hours and favorable temperatures during the growing season.