A red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and microoxygenation,chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds.The use of chips induced slight modifications on wine phenolic composition, while micro-oxygenation, jointly with chips, increasedwine colour even if a lower level of monomeric pigments was determined. Aging with lees (jointly with chips and micro-oxygenationtreatments) slightly affected phenolic composition but increased colour and red polymeric pigments more than other treatments. Theapplication of different technologies during bottle storage affected wine composition and micro-oxygenated wines were more stable.[...]