So as to realize the whole image of the quality evolution of the superior, dry, white wines, derived from wine-growing centre Ostrov, we established the variability estimates of the physical and chemical parameters concerning White Fetească, Italian Riesling and Sauvignon grapes variety of wine, along three succesive crops: 2004, 2005 and 2006. The most increased variability was registered by the ... [Show full abstract] Free Sugar parameter (between 34 and 81%), no matter which grapes variety of wine was analysed. The most stable parameters of the three grapes variety of wines, were Density (with a medium variation coefficient, smaller than 1%) and Alcohol content (with a medium variation coefficient, smaller than 4%), parameters which can be considered typical for this category of white wines. The sort of wine which presented the most increased homogenity of the physical and chemical parameters, along the three years investigated, was the Italian Riesling sort. The most heterogeneous values were registered by the Sauvignon sort of wine.