This study focused on the winemaking industry wastes and their valorization through the extraction with green solvents, envisaging the recovering of polyphenols. This class of compounds is present in significant amounts in several types of wine residues and is well known for its antioxidant properties and for the positive effects on health: antioxidant, anti-inflammatory and prevention of coronary disease among other advantages. Residues from regional wine industry production of two subsequent years (2023 and 2024) were selected and then compared. The preparation of grape pomace before the extraction involved distinct methods: drying in an oven overnight (at 50 °C) followed by crushing in a mill; freeze-drying for approximately 13h and crushing in a mill. Further, the extraction of polyphenols from grape pomace was carried out using green solvents (water and ethanol) and several extraction methods were then compared: extraction overnight with agitation; extraction overnight with agitation followed by ultrasound treatment; extraction overnight with agitation ended with pH adjustment (neutralization). Polyphenol quantification was done by reaction with Folin-Ciocalteu reagent and sodium carbonate, using gallic acid as standard. After the reaction, absorbances were measured at 765 nm. Regarding these alternative extraction techniques, it was possible to obtain concentrations of polyphenols ranging from 0.083 to 1.655 g/l in the extracts. Neutralization after agitation overnight and freeze-drying did not favour the extraction efficiency. On the other hand, fresh residues from 2024 had quite higher polyphenol content comparing to those from previous year and ultrasound treatment after overnight agitation improved polyphenol extraction.