In this study ‘Debina’ (Zitsa, Ioannina, Greece) wines (WD: white dry and WDS: white dry sparkling) were examined in terms of their quality (chemical, physicochemical and sensory) parameters. The concentration of alcohol in both wines was practically stable (p>0.05) from the stage of fermentation to packaging and specifically, the rates were 12 and 11.4% vol for WD and WDS wines, respectively. Total sugar concentrations were equal to 1.4 g/l and 1.2 g/l in WD and WDS wines, respectively. WD wine had final total acidity, volatile acidity and pH values of 4.9 g/l tartaric acid, 0.19 g/l acetic acid and 3.15, respectively. While, WDS wine had final total acidity, volatile acidity and pH value of 6.0 g/l tartaric acid, 0.15 g/l acetic acid and 3.11, respectively. Τotal sulfite content of wine samples decreased and final values of 90.6 mg/l and 99.8 mg/l, in the last production stage, for the WD and WDS wines, were recorded, respectively. According to the data of the study, all wines received a high acceptability sensory score, as judged by the panellists. It must be reported that the sensory scores were on average, 1 point higher for the WDS wines, as compared to the WD wines.