Grape pomace is the main by-product from the wine industry. It is principally made up of grape skin and seeds. Drying this by-product is the first step for the later extraction of components with high added value like oil or antioxidants. Due to the different characteristics of the components, the study of the drying kinetics of grape pomace must be addressed taking its components into account one by one. For that purpose, grape seeds from the Spanish wine industry were dehydrated in a convective laboratory dryer at 70 °C and at 1, 2 and 3 m/s until a weight loss of 40% was reached. Drying kinetics was determined in triplicate. Modelling was carried out by means of a diffusion model without considering shrinkage and external resistance. Grape seeds were assumed to be spherical. For all the fits, the explained variance was higher than 96.9 % and the mean relative modulus was lower than 1.7 %. Between 1 and 2 m/s, effective diffusivity increased in line with air velocity, although the values of effective diffusivity calculated for 2 and 3 m/s were similar. It seems to indicate that for the experimental conditions under study, the external resistance is not negligible at 1 and 2 m/s and for higher air velocities the internal resistance to mass transfer controls the drying process. These results coincide with those found by other authors when studying different food products.