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The examination of the morphological and agronomic features of gvara-khutsubani wine and breeds for the table, as well as the potential of wines made from them, is addressed in the paper. Cardinal, crimson sidles, black Muscat, white Muscat, and wine breeds are the product of experimental trials. All of these breed phenological phases, biometric markers, technical indicators, and yield were investigated. The potential derived from wine species is a distinctive attribute of wine produced from vine species; light yellowish, becoming dark red, rounded, fragrance and bouquet, quality increase during ageing, high stability, and therapeutic agents.
