BRS Rúbea is a cultivar of Vitis labrusca obteined from the cross between 'Niágara Rosada' and 'Bordô', has good characteristics of color, aroma and flavor. In the literature, there are few studies with this cultivar, therefore, the objective was to evaluate the technological potential of 'BRS Rúbea' grape for the elaboration of red wine with physicochemical characterization. The wine involved the accomplishment of the toilet, followed by handmade crushing of the berries and addition of sucrose until 17 °Brix TSS content, followed by sulfitation, enzymatic maceration (5 g hL-1), inoculation of the yeast (Saccaromyces cerevisae 30 g hL-1) and after 24h the activator (40 g hL-1) was added, the fermentation happened at 16 ºC until stabilization of the TSS, finally the wine was bottled and analyzed. The pH (2.89) is an important factor for the stabilization of wine and, the high titratable acidity (169.3 mEq L-1) is probably due to the lack of maturation, when there is a decrease in the amount of acids, volatile acidity (21.60 mEq L-1) should be as low as possible, because high levels indicate undesirable changes. Sulfur dioxide (25.60 mg L-1) is due to the sulfitation carried out in the preparation of the beverage. The alcohol content (10.50 °GL) contributes to sweet taste and sweet-acid balance, extracts pigments and tannins during fermentation and further, contributes to stability and aging. The phenolic compounds (181.1 mg EAG 100 mL-1) confer color, astringency and chemical structure, contribute to the antioxidant capacity (1.84 mM Trolox 100 mL-1, ABTS method) in wine and include flavonoids (38,61 mg catechin 100 mL-1) that encompass the anthocyanins (16,20 mg malvidin-3-glycoside 100 mL-1) responsible for the color of the wine. The results suggest that the BRS Rúbea grape has technological potential for the elaboration of red wine.