Ochratoxin A (OTA) is a mycotoxin produced by some fungal species of genera Aspergillus and Penicillium. These toxic secondary metabolites are a frequent contaminants of various food products, particularly seeds, grain and processed pork products, as well as coffee, chocolate, wine and beer. Because of its proven toxicity, ochratoxin A concentration in animal feeds and unprocessed, genuine foods has been limited by EU directive 1881/2006. Red wine is often found among the foods contaminated by ochratoxin A. Researches have shown that red wines of southern areas were especially exposed. For example, red wines of southern Italy have been found to be contaminated, while almost not a trace of contamination has been detected in the wines of northern Italian origin. Zadar County geographically is positioned on the border between moderate and high risk of contamination of red wines by ochratoxin A. Red wine is becoming more and more important and significant product in Zadar County. Benkovac area is especially recognized in wine manufacturing, so a research has been conducted in vineyard integrated production. The aim of this investigation was to analyse the presence of ochratoxigenic strains at that location and evaluate the risk of contamination in wine in order to outline those optimal measures which will protect wines from the contamination by ochratoxin A. Soil, leaves and grape samples had been taken in summer and autumn 2016., the mycoflora was isolated and morphologically determined. Isolates identified as a potential OTA producers were incubated on OTA conducive liquid media for 21 days and then analysed for the presence of OTA. The results, reported in this work, show that a very low concentration of toxigenic strains were found in this wine yard and thus the risk of OTA contamination of the produced wine is low.