Gulkand is a sweet preserve of rose petals from the Indian continent but not only a sweet preserve is also known for its medicinal properties. The aim of this project is to give a detailed study about Gulkand and different spices used in wine production. Using these ingredients in wine making, it is possible to produce a nutritional wine which will be different from other available wines. The National Institute of Ayurvedic Medicine provides numerous benefits that can be obtained by consuming Gulkand on a regular basis. On the other hand, spices also contribute nutritional values that help to maintain a flavorful life. Any part of the plants such as dried arilla, bark, buds, flowers, roots, rhizomes can be used as spices. These share some common health benefits such as cardiac health, for eyes, for skin, for digestion and so on. Gulkand can be used to prepare Beverages like wine where all the nutritional benefits are bottled and able to consume readily. Along with Gulkand, to boost nutritional values spices can work as a catalyst. Hence, through this study it is quite evident that use of Gulkand along with spices in wine production could be robust fullness in the lives of humans.