The chemical composition, and the proportions and interrelationships of individual wine ingredients directly affect the quality and sensory properties of wine. Knowing their proportions is extremely important for assessing the quality and authenticity of wine. Among the large number of ingredients, mineral ingredients can be highlighted, the presence and share of which affect the sensory properties, health and geographical origin of the wine. Oenological practices at different stages of wine production can also be a source of macro and micronutrients in wine. It is therefore important to monitor the levels of certain elements in the must and wine, as metals can cause undesirable changes in the aroma, taste and color of wine, and some are potentially toxic to humans. In this paper, Rhine Riesling wines from six producers of western continental Croatia, Central Hills of Croatia region, Plešivica subregion, year of production 2018 were analyzed. Physico-chemical methods were used to determine concentrations of sugar, sulfur, total and volatile acids and alcohol. The concentration of 8 minerals was determined by the inductively coupled plasma mass spectrometry (ICP-MS). All analyzed wines were in accordance with the concentrations prescribed by the Wine Act of Republic Croatia.