Two variants of medicinal wine were prepared, through the maceration of sage leaves (Salvia officinalis L. Lamiaceae) and sea rush rhizomes (Juncus maritimus Lam. Juncaceae) in natural red wine for 21 days. The ratio of dried plants added to wine was 0.1 % w/w for each in the first extract (medicinal wine 1) and 0.25% w/w for each in the second one (medicinal wine 2). The extraction conditions were similar in both products. Subsequently the two macerates were filtered and subjected to analysis (total polyphenols content Folin-Ciocalteu), monomeric anthocyanins content, polymerised compounds percentage, polyphenolic acids by HPLC and antioxidant activity (PHOTOCHEM). The two medicinal wines contain high amounts of polyphenols but also anthocyanins from the wine. Both medicinal wines contain higher polymerised compounds percentage given to the red wine most likely due to the polyphenol oxidases from dried plants. The increase of the antioxidant activities of the two macerates rendered to the raw wine corelates well with the increase of polyphenol amount during the extraction process in the two products. The wine behaves as a good selective extraction phase for some of the polyphenolic compounds.