Post-fermentation maceration is a typical process applied to red winemaking, but in the last years, this technic started to be applied for white wine production, as a rescue of the ancestral winemaking process. The maceration, pre or post-fermentation is known to improve the extraction of secondary metabolism compounds from the peels and seeds from the grape to the wine, but few studies present these influences in white winemaking. The aim of this research was to evaluate the impact of the time of post-fermentation maceration on the chemical composition of white wine. The wines were obtained from Ribolla Gialla grape musts, that were submitted to 30 and 60 days of post-fermentation maceration (T30 and T60), and the results were compared to a wine fermented without the presence of the grape solid parts (TC). The wines were analyzed by spectrophotometry and HPLC-DAD for the phenolic, color and antioxidant activity parameters. The post-fermentation maceration process influenced the characteristics of white wines, especially the total polyphenol content, antioxidant capacity and coloration. The wine T60 showed significant (p<0.05) higher concentrations of total phenolic compounds (1605.66±19.56 g L-1 gallic acid) when compared to the T30 (1010.85±0.88 g L-1 gallic acid) and TC (298.71 ± 2.32 g L-1 gallic acid) wines. The antioxidant capacity determined by ABTS•+ radical scavenging, of the T60 and T30 wines was 6.5 and 6.3 times higher than TC wine. T60 wine showed significant differences in individual phenolic compounds profile, mainly on caffeic acid, ferulic acid, gallic acid, syringic acid and (+)-epicatechin when compared to the other wines. The post-fermentation maceration influences the polyphenols, antioxidant capacity and color of white wines and indicates that these rescues of the ancestral winemaking technics promote incremental innovations for the enology industry, resulting in different kinds of white wines rich in health benefits substances.