BRS Violeta grape is a cultivar obtained by crossing ‘BRS Rúbea’ and ‘IAC 1398-21’. It was launched in 2006 through the improvement genetic program from Embrapa Uva e Vinho (Bento Gonçalves – RS). This cultivar is especially suitable for the development of wines and juices by the combination with other traditional cultivars due to the intense color (bluish black). Studies have shown that grapes are rich in phenolic compounds, however, higher concentrations are found in colored grapes (red grape) because they are darker. The objective of this study was to evaluate the antioxidant activity and the phenolic compounds content in BRS Violeta grape. For the extraction of grape antioxidant compounds, 2 g of lyophilized sample was used in 25 mL of Ethanol-water solution (50-50, v/v) at 50 °C for 45 minutes. The extract was used to determinate the phenolic compounds content by Folin-Ciocalteau spectrophotometric method. The antioxidant activity evaluation was determined by the methods: DPPH (2,2-diphenyl-1-picryl-hydrazil) radical sequestration; capture of ABTS (2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)) radical; and ferric ion reducing power (FRAP). The BRS Violeta grape extract presented 5.117 ± 0.047 g EAG g-1, t of phenolic compounds; the antioxidant activity was 72.656 ± 1.96 µmol TEAC g-1using DPPH assay; 404.513 ± 13.21 µmol TEAC g-1 by the capture of ABTS method and 1.069 ± 0.174 mmol Fe2+ g-1 for FRAP. The total phenolic content and the antioxidant activity of BRS Violeta grape extract was higher than values commonly found in literature for Vitis labrusca (Isabel, Concord, Bordô) and Vitis vinífera (Merlot and Cabernet Sauvignon). In this way, this cultivar brings consumers health benefits and can be considered a potential natural source of antioxidants for food industry.