The final paper in question describes the traditional process of producing liqueur from red wine. For success, business if there is a desire for commercial production or private for their own needs, a number of factors affecting product quality should be taken into account. In order to produce liqueur from red wine, one should first learn about the technique of growing vines, i.e. planting and growing them, and making wine in order to finally produce liqueur. Because the vine is a perennial crop, the most favorable conditions for the development of the roots and above-ground parts of the vine should be created when raising a new vineyard. Only a well-developed vine can be resistant in all adverse environmental conditions and bring high and regular yields. There are many ways of growing as well as growing forms. First of all, it is important to choose the cultivation form and variety for further preparations. Wine can be produced from different types of grapes, and since it is specific for liqueurs that they are products with a high alcohol content and a sweet taste, the grape variety must be chosen accordingly. After successful planting, yielding and fruit harvesting, the processing of grapes into wine follows. The paper describes the technology of red wine production, its quality control, as well as the production of domestic and liqueur from previously obtained wine and the quality control of liqueur.