Traditional medicine has acknowledged the healing properties of blackberry wine made from ripe blackberries through their fermentation. Blackberry wine is recognized by modern medicine while pharmacology considers it therapeutic. It is well known as a source of various vitamins and minerals and organic and inorganic ingredients which make it very valuable for its nutritional and therapeutic values. Blackberry wine is especially rich in group B vitamins, iron, phosphorus, magnesium, calcium, sugar, vitamin C, pectin and some provitamin A. The wine’s acids are very much alike to those that are a part of our digestion process, so the wine is very beneficial for digestion, especially of proteins. The therapeutic blackberry wine is recommended for help in treating anemia, fatigue, undernutrition, digestion, regulating blood pressure, blood circulation. It can be a part of a daily diet, especially for the immunosuppressed. It increases appetite, helps bile flow, urine excretion, and quicker and healthier exchange of substances in the body. Some even consider it beneficial for treating certain skin illnesses (various eczema and rashes). It is known that iron deficiency has negative side effects for health (anemia, fatigue, dizziness), therefore iron intake is necessary for normal body development and good health, and blackberry wine is recommended for this, at a RDA of 1 dl (0.33 dl before each meal). Therapeutic properties of blackberry wine are illustrated by the following quote: "Wine and Spirits", an English wine magazine, in its issue dated July 29th reports on an interesting discovery of an ingredient found in red wines, and certainly blackberry wine as well. The mentioned ingredient is a substance named Qercentin, and it is one of the most powerful cancer preventing substances discovered up to date.