This study was carried out to evaluate the basic characteristics of red wine processed from Cheongsan (Vitis amurensis) grape cultivar. In order to compare the quality of Cheongsan red wine, Campbell Early and Muscat Bailey A, MBA red wines were also utilized for this study. The pH of the red wines produced from Cheongsan, Campbell Early and MBA were 3.1, 3.6 and 4.0, respectively. Tannin, polyphenol, and anthocyanin contents of the Cheongsan red wine were 2,939 mg/L, 1,516.2 mg/ L, and 1,882.4 mg/L, respectively. These values were about twice those of Campbell Early and MBA red wines. The antioxidant level of Cheongsan red wine was found to be 5,413.9 mg/L, which was also two times higher than 'Campbell Early' and 'MBA' red wines. Although the acidity of Cheongsan red wine is relatively high, Cheongsan red wine contains a lot of tannin, matures over an extended period of time and has excellent antioxidant properties. These results indicated that 'Chengsan' grape could be an excellent source for production of high quality red wine.