Wine production residues (skins, seeds and stems) are rich sources of bioactive compounds with growing potential in the pharmaceutical and food industries. This study investigated enzymatic treatment followed by ethanol extraction to enhance the recovery of these compounds. A sample of 20 g of flour from Bordeaux grape (Vitis labrusca) residue was mixed with 100 mL of distilled water, and Cellulase (Trichoderma reesei) was added at concentrations of 1%, 2%, 3%, and 4% (w/w residue). The pH was adjusted to 5 with citric acid, and the mixture was incubated before centrifugation to separate the supernatants. Ethanol (50%) was added to the precipitates, and the extraction process was repeated. Solvent was evaporated and mixed with supernatants from enzymatic treatment. The solutions were filtered and diluted (1:14 v/v) before analysis. Total phenolic compounds were quantified using the Folin-Ciocalteu reagent, monomeric anthocyanins were assessed via the pH differential method, and antioxidant activity was evaluated through FRAP and DPPH methods. Data were analyzed using ANOVA followed by Tukey's test (p<0.05). Extraction yields ranged from 6% to 10%, with the highest yield obtained at 3% enzyme concentration. Samples extracted with 1% and 3% enzymes showed the highest total phenolic content (7.3 and 8.7 mg GAE/g extract, respectively), statistically differing from other samples. Anthocyanins content ranged from 2.2 to 3.1 mg cyanidin 3-glucoside equivalent/g extract and sample treated with 3% of cellulase showed the higher content. In FRAP assays, the 1% enzyme sample demonstrated significant higher antioxidant activity (223 mmol Trolox/g extract). Conversely, DPPH analysis showed no statistical differences among the 1%, 3%, and 4% samples, with values between 43.4 and 49.3 mmol Trolox/g extract. We concluded that treatments with 1% and 3% of cellulase improved the extraction of phenolic compounds and can be used to obtain a powerful natural colorant from industry residue.