<p>The oenological parameters (pH, titratable acidity, volatile acidity, total SO₂, and free SO₂), absorbance at <i>λ</i> = 520 and 420&#xa0;nm, volatile compounds, and sensory attributes of Kotsifali dry, red wine packaged in dark colored glass and two commercial bag-in-box (BIB) containers [low density polyethylene (LDPE) and ethylene vinyl acetate (EVA)-lined] were determined for a period up to 180&#xa0;days at 20&#xa0;°C. Of the oenological parameters, total SO₂, free SO₂, and color of wine were affected (<i>p</i> &lt; 0.05) by storage time. Wine color was also affected (<i>p</i> &lt; 0.05) by packaging configurations. Wine volatile compounds identified belonged to the classes of higher alcohols, ethyl and acetate esters, aldehydes, and terpenes/terpenoids. Volatiles were affected (<i>p</i> &lt; 0.05) by both storage time and packaging configurations. A substantial portion of the wine volatiles was sorbed by the plastic BIB materials as soon as day 2 of storage or lost to the environment through permeation through the polymeric material and less probably through leakage of the valve fitment. Wine packaged in glass retained a large portion of its aroma compounds during the 6-month storage period. Organoleptic evaluation showed that Kotsifali dry, red wine packaged in both BIB containers was of acceptable quality for 30&#xa0;days vs. 60&#xa0;days for that in glass bottles.</p>