In this study, the level of macro and micro elements of six wine grape cultivars were determined in seeds, bagasse (skin and pulp) and pomace (seed, skin and pulp) by inductively coupled plasma mass spectrometry and atomic absorption spectroscopy after microwave digestion (ICP-AES). The levels of macro and micro elements exhibited a genotype dependent alteration and affected by the part of the berry sampled. Potassium was the predominant macro element in bagasse and pomace, varying from 6.78 g/kg dry weight in pomace (Carignane) to 21.05 g/kg dry weight in bagasse (Cabernet Sauvignon). However, the level of calcium was higher than potassium in seeds and varied between 4.95 g/kg (Kalecik karası) and 6.73 g/kg (Carignane). Seeds were also richer than the bagasse and pomace related with phosphorus, magnesium, and sulfur. Among the micro elements, Fe had the highest amount in all parts of the berries. Its content ranged from 13.9 mg/kg dry weights in bagasse of Semillon to 24.8 mg/kg dry weight in seeds of Syrah. Iron, manganese, zinc and molybdenum in seeds; copper and boron in bagasse were higher amount than the other groups analyzed. The results of this study show that all parts of the grape berries are potentially rich sources of mineral elements. So, they could be used as a food supplement to improve the nutritive value of the human diet and for some engineering processes in food industry.