The physicochemical and sensory properties of wines are influenced by several factors, starting in the vineyard and evolving during the winemaking stages. After bottling, variables such as bottle position, closure type, storage temperature, and storage time shape wine characteristics. In this study, red wines stored for approximately 0.5 and 3 years with natural cork, micro-agglomerated cork stoppers, and screw cap closures were analyzed. Various techniques were employed to investigate changes during bottle storage, including the determination of volatile components by comprehensive gas chromatography-mass spectrometry with time-of-flight analyzer (GC × GC-ToFMS), phenolic profile by ultra-high-performance liquid chromatography, coupled with tandem mass spectrometry (UHPLC-DAD-MS