Resumo. Cryoconcentration uses freezing to extract water and concentrate grape juice. The frozen fraction extracted is considered waste. Thus, the use of cryodiluted as an alternative beverage was evaluated. The experiment was conducted in triplicate, subjecting the samples to two stages of cryoconcentration in blocks. The physicochemical analysis of the samples were subjected to analysis of variance and Tukey's test (p < 0.05), while the tasted samples were evaluated by analysis of variance and Student's t test (p < 0.05). The results demonstrated that for all parameters studied, cryodiluted 1 contained higher levels than cryodiluted 2, except for titratable acidity, where both were statistically similar. Tasting showed that cryodiluted 1 and 2 did not present significant differences in violet color, clearness, color intensity, acidity, sweetness/acidity balance, astringency, bitterness and taste. The aroma intensity, pleasant and characteristic odor, sweetness and overall evaluation were higher in cryodiluted 1. Grape water proves to be an innovative, low-calorie, and refreshing beverage option, with potential for environmental and economical benefits, enhancing and profitability for Brazilian wine agroindustry.