In this paper the results of investigations of effects of Frankovka wine age on the coloured matters characteristics are presented. It has been found out that ionized anthocyanins, out of the total quantity of the free anthocyanins, are less decreased than the colourlessness, while simultaneously the proportion of polymers considerably increased. The anthocyanins ionization degree and the chemical age index increased with the wine ageing. The wine colour intesity was not correlated with the quantity of total free anthocyanins, while the colour hue increased with the wine ageing. The red colour proportion in the intensity decreased with the wine ageing, while the blue violet, i.e. yellow colour proportion increased by lower i.e. higher intensity, respectively. HPLC analysis gives chromatographics picture of anthocyanins by means of which authenticity of the wine produced from a certain grapevine cultivar is established.