Grapevine storage is still a major concern in Georgia. Grapes are one of the most unstable crops in terms of storage, which is related to its botanical-morphological structure. Metabolic processes results in a considerable reduction in nutritional properties during storage. The study aimed to determine the effect of different maturity levels of the Georgian selective grape variety "Iveria" on its storability, based on some biochemical indicators: dry matter, sugars, vitamin C, organic acid, amino acids as well as the impact of their possible changes on the qualitative indicators of grapes hatvested at different dates. Monitoring of weight loss, dry matter concentration sugars and acidity were conducted in the initial, middle, and final stages of storage at 0 °C/ -1 °C temperatures during 90 days. Sugar were measured by Bertrand’s method, ascorbic acid was evaluated using Tillman’s method. Titratable acidity is measured by titrating a sample of grapevine juice using 0.1M sodium hydroxide to a pH of 8.2. dry mass using refractometer, 0.1 N NaOH was used to titrate acidity (g/100ml) to a phenolphthalein end point or, alternatively, to a pH of 8.The concentration of total amino acid was measured using Ninhydrin, and absorbance was determined at 570 nm on a UV-5100B UV/VIS spectrophotometer. It was revealed that the second harvested grapevine variety ‘Ivera” maintains the quality properties (taste, aroma, physical appearance) after 90 day of storage without berry loss and browning. Thus, the harvested date is determined when the sugar concentration reached less than 23% and all biochemical compound are presented sufficient for long term storage.