Wines from dried grapes have been produced for centuries, especially in the Mediterranean. In Croatia, it is a traditional dessert wine, Prošek, which is obtained by partially drying and vinification of indigenous varieties. The safest and fastest way to dry grapes is in dryers with fully controlled conditions (temperature, humidity). The dynamics of grape drying plays an important role in the technology of Prošek production, and it depends on the mechanical composition of the berry. In this research, grapes of the variety 'Plavina' from the experimental plantation 'Baštica' within the Benkovac-Stankovci vineyards were examined. The aim of the study was to determine the dynamics of drying and changes in the quality of 'Plavina' grapes in controlled conditions and to assess the suitability of the selected variety for the production of dessert wine Prošek. The grapes were dried for six days in chambers at 40 ° C, and during the process the mass of grapes and sugar levels were monitored and basic must analysis, analysis of polyphenolic compounds (HPLC) and analysis of volatile compounds (GC/MS) were performed. After two days of drying, the mass of grapes decreased by almost 50 %, and the sugar level was 156 °Oe. Drying increased the concentration of malic and citric acid in the must and decreased the concentration of tartaric acid. The polyphenolic compounds found in dried grapes were epicatechin, malvidin-3-glucoside, malvidin-3-O-acetyl-glucoside, malvidin-3-O-coumaroyl-glucoside, kaempferol-3-O-rutinoside, kaempferol-3-O-glucuronide and isorhamnetin-3-O-glucoside. Analysis of volatile compounds showed a decrease in the concentration of aldehydes, monoterpenes and acids, and an increase in the content of alcohols, sesquiterpenes and ketones.