Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines

► We studied the impact of OTR during bottle storage of rosé wines properties. ► Colour, polyphenolic and sensory analyses performed at bottling (T0) and after 14 months of storage (T14). ► Anthocyanin-caftaric acid adducts were detected in wine for the first time. ► The levels of some phenylpyranoanthocyanins significantly increased with time and OTR. ► The higher OTR wines were more fruity, floral with higher colour intensity.