The objective of this study was to evaluate the effect of ethanol and ultrasound as pretreatment to improve the convective drying of the BRS Vitória grape. The drying kinetics, rehydration, quality parameters, and phenolic compounds were evaluated. Before drying, grapes cv. BRS Vitória was ultrasound treated using two separate means, with ethanol (99.5% v/v) and distilled water. After pretreatment, the grapes were dried at 60°C and 0.1 m/s. The Logarithmic model provided a better prediction to describe the drying of grapes. Peleg’s model showed satisfactory adjustments to predict rehydration. Compared to the Control, pretreatment using the combination of ultrasound and ethanol decreased the drying time of the grapes by 61%. The pretreatments did not influence in quality parameters. In contrast, phenolic retention was observed in samples with ethanol. These results open new perspectives on the drying process and product quality by combining ethanol and ultrasound.