The wine industry generates different waste and by-products that can be converted into high-value goods, such as biogenic products or energy, offering new market opportunities and reducing the environmental implications. However, the variety of technologies available complicates the selection of the best valorisation option. An effective evaluation system integrating economic, technical, environmental, and social factors is essential for choosing appropriate valorisation strategies. In this study, we apply the Analytic Hierarchy Process and Fuzzy Set Theory to comprehensively assess food waste valorisation within the wine industry. Our results indicate that anaerobic digestion technology is the best option to valorise winery waste. This framework helps decision-makers evaluate waste valorisation strategies holistically, highlighting the need for investments in sustainable technologies tailored to specific company characteristics.