THE PRESENT PAPER EXPLORES THE BIOLOGICAL POTENTIAL OF BIOACTIVE COMPOUNDS PRESENT IN WINE INDUSTRY WASTES, HIGHLIGHTING THEIR VALORIZATION TO PROMOTE SUSTAINABILITY AND CIRCULAR ECONOMY. WINE BY-PRODUCTS, SUCH AS GRAPE POMACE AND VINE SHOOTS, CONTAIN A HIGH CONCENTRATION OF POLYPHENOLS, FLAVONOIDS, ANTHOCYANINS AND OTHER PHYTOCHEMICALS WITH ANTIOXIDANT, ANTI-INFLAMMATORY AND ANTICARCINOGENIC PROPERTIES. BOTH CONVENTIONAL EXTRACTION METHODS, SUCH AS SOLID?LIQUID EXTRACTION, AND EMERGING TECHNOLOGIES, INCLUDING ENZYME-ASSISTED EXTRACTION, ULTRASOUND-ASSISTED EXTRACTION, SUPERCRITICAL FLUID EXTRACTION, MICROWAVE-ASSISTED EXTRACTION, PRESSURIZED LIQUID EXTRACTION, HIGH-HYDROSTATIC-PRESSURE EXTRACTION, AND DEEP NATURAL SOLVENT-ASSISTED EXTRACTION (NADES), ARE DISCUSSED. IN ADDITION, THE PRESERVATION OF POLYPHENOLIC EXTRACTS BY MICROENCAPSULATION, A KEY TECHNIQUE TO IMPROVE THE STABILITY AND BIOAVAILABILITY OF BIOACTIVE COMPOUNDS, IS ADDRESSED. THE COMBINATION OF ADVANCED EXTRACTION METHODS AND INNOVATIVE PRESERVATION TECHNIQUES OFFERS A PROMISING PERSPECTIVE FOR THE VALORIZATION OF BIOACTIVE COMPOUNDS FROM WINE RESIDUES, DRIVING SUSTAINABILITY AND INNOVATION IN THE INDUSTRY.