Busuioacă de Bohotin grapes were harvested at technological maturity in 2014, both biotypes (dark violet biotype and rose biotype) being from Huşi vineyard. The wines were obtained by applying four types of maceration processes: maceration-fermentation, microwave maceration, ultrasound maceration and cryomaceration, namely: Vo-control sample (no yeast and enzymes), V1-Maceration-fermentation, V2-Microwave maceration, V3-Ultrasound maceration and V4-Cryomaceration. The wine samples obtained were characterized from a physicochemical and sensorial point of view, the main objective of the study being to compare the dark violet biotype and rose biotype of the Busuioacă de Bohotin variety. The physico-chemical analyses were done according to the Compendium of International Methods of Analysis of Wine and Musts (OIV, 2013).The sensory evaluation was conducted according the evaluation method originally proposed by the International Union of Oenologists (UIO). The obtained wines are dry wines with a reducing sugar content between 1.84 g/l (minimum) for dark violet biotype (V2 sample) and 2.18 g/l (maximum) for rose biotype (V1 sample). In terms of alcohol concentration, the highest values were recorded at the dark violet biotype with a maximum of 14.9 % vol. and a minimum of 13.91 % for rose biotype. Sensory analyses revealed that the highest intensity of flavours had the dark violet biotype of Busuioacă de Bohotin variety. It was observed that there were found major differences between the two biotypes of Busuioacă de Bohotin variety on physico-chemical and sensory characteristics, the highest value for all the characteristics being recorded by the dark violet biotype.