The development of functional beverages has gained significant attention due to increasing consumer demand for health-enhancing products. This study focuses on the formulation of a novel herbal wine by fermenting rice and apple extract in combination with selected medicinal herbs known for their therapeutic properties. The primary objective was to create a palatable, health-promoting alcoholic beverage with enhanced nutritional and antioxidant properties. In this formulation, polished rice grains served as the primary carbohydrate source, undergoing saccharification and fermentation to yield ethanol. Fresh apple extract was incorporated to enhance flavor, acidity balance, and vitamin content—especially Vitamin C and polyphenols. Selected herbs including Tulsi (Ocimum sanctum), Ashwagandha (Withania somnifera), and Guduchi (Tinospora cordifolia) were infused for their adaptogenic, immunomodulatory, and antioxidant properties. These herbs were selected based on Ayurvedic literature and contemporary pharmacological evidence. The process began with preparation and sterilization of rice mash, followed by enzymatic treatment for saccharification. Apple extract was added post-pasteurization, along with herbal decoctions prepared by aqueous extraction. The mixture was inoculated with Saccharomyces cerevisiae and fermented under controlled conditions (25–28°C) for 14–21 days. Post-fermentation, the wine was filtered, clarified using bentonite, and aged for 30 days under anaerobic conditions to enhance flavor and stability. Physicochemical analyses including alcohol content (ABV), pH, total soluble solids (°Brix), total phenolic content, and antioxidant activity (DPPH assay) were conducted. The herbal wine showed an average alcohol content of 10–12% v/v, a balanced pH of 3.5–4.0, and significantly higher total phenolic content compared to control samples (non-herbal wine). Sensory evaluation revealed a pleasant aroma and taste, with mild herbal notes complementing the fruity apple flavor. This research demonstrates the feasibility of producing a health-oriented, naturally fermented herbal wine with good organoleptic qualities and enhanced functional properties. The combination of traditional herbal knowledge with modern fermentation technology opens new avenues for the development of nutraceutical alcoholic beverages. Further studies on shelf life, microbial stability, and clinical benefits are recommended for commercial viability.