Grapes have been studied due to their composition, which includes bioactive components, such as anthocyanins, flavanols, and resveratrol. The focus on these phenolic compounds is due to their antioxidant, cardio-protective, anticancer, anti-inflammation, antiaging and antimicrobial properties. Gelatin based films are widely investigated for food packing application because of their barrier to oxygen and light; besides the prevention of dehydration and lipid oxidation during food storage. Nevertheless, other interesting properties for food packing applications, such as antioxidant activity may be added to gelatin-based film by incorporating bioactive substances such as those found in grapes. The aim of this study was to prepare and characterize gelatin film (GE) and gelatin-based film incorporated with the extract of grape (GEG) for potential application as food packing. The extract was obtained by maceration of grapes (Fruit set berries stage) using 50% (v/v) ethanol/HCL 1% as extractor solution for one week. Qualitative analyses were performed to identify the compounds found in the extract. Film-forming solution was prepared by mixing 10% (w/v) gelatin powder to water/ethanol solution. After total dissolution, sorbitol (3% w/w) was added as plasticizer and the solution was casted in a circular mold and dried at room temperature to obtain the GE. In order to prepare the GEG, 5% of extract was added to the gelatin plasticized solution before casting/drying. The films were characterized by SEM, FTIR, Solubility, Humidity Content, Swelling, WVP and DSC. The results indicated the presence flavonoids, tannins and saponins in the extract, but anthocyanins and steroids were not found, probably due to the maturation stage of the grapes. GEG was thicker and swollen more than GE. The extract incorporation also increased the humidity content and solubility of GEG, but reduced the melting temperature and enthalpy of fusion compared to GE. Therefore, GEG showed interesting properties for potential food packing application.