Poly (3-hydroxybutyrate) (PHB) belongs to a family of fully biodegradable polyester generally derived from renewable resource by bacterial formation. The high cost and the narrow processability window due by its degradation temperature closeness to its melting temperature are the main drawbacks. In this work, the possibility to solve or improve these PHB limitations using wine wastes has been studied. Firstly, the possibility to use grape stalks wastes as renewable and cheap substrate has been investigated. Grape stalks have been firstly acidly hydrolyzed and treated with Activated Charcoals to obtain a sugars-rich fermentative broth. Therefore, the ability of the bacteria Burkholderia sacchari IPT 101 to produce PHB using this broth has been tested. Biomass concentration, PHAs content and the sugars profile have been monitored during the fermentation process. Finally, PHB has been extracted and purified and thermal properties, molecular weight, PHB yield have been investigated. Secondly, the possibility to use wine lees wastes as low-cost fillers to decrease the final PHB price has been discussed. Wine lees have been mixed with PHB by means of a twin-screw extruder in different contents. The obtained materials have been characterized from a thermal, mechanical and rheological point of view. Finally, wine seeds wastes polyphenol extracts have been tested as PHB thermal stabilizers. Wine seeds extracts have been mixed in different percentages within the PHB matrix. Their stabilization efficiency has been compared both with the one obtained using classical antioxidants (Irganox 1010 and 1076) and with the one obtained using a synergic combination of wine seeds extract and Irganox 1010 monitoring the molecular mass loss during processing. In conclusion, all tested approaches have pointed out the possibility to solve the main PHB drawbacks using different wine wastes and opening new interesting works aimed to obtain fully cost-advantage wine-based plastics.