A red wine evolution, Cigales appellation of origin, was studied during its storage in bottle after have been aged with three different systems (barrels, chips and staves) made of different kinds of oak wood (American, French and Hungarian). The studied variables were monoglucosides of delphidin, cyanindin, peonidin, petunidin and malvidin, as acetic and p-coumaric esters, as well as vitisín A ... [Show full abstract] and malvidin-3-O-caffeylglucoside. During the aging in bottle the wine previously treated in contact with oak chips and staves underwent a quicker aging, their loss of anthocyanins was also quicker and they suffered a higher number of polymerisations than the wine aged in barrels.The analysis of the results allowed to know wine evolution accordingly to the aging system and the botanical species of wood used. Wine treated with staves had a quicker evolution in bottle than wines treated with the other two systems because there was a higher loss of anthocyanins. On the other hand, wine treated with French oak wood suffered a slightly lower loss of anthocyanins than those aged with Hungarian and American oak wood.