To the consumer, wine quality is directly related to the sensor attributes. Due to the edaphoclimatic conditions, typical semiarid tropical weather, wines elaborated in the São Francisco Valley (VSF) have singular characteristics and specific sensory markers. This study has the objective to identify the sensory markers and its evolution in relation to storage time of the tropical wine produced in the VSF. Samples of wines, storage in bottles out controlled conditions, such as temperature and umidity (16ºC and 62%), were analyzed at the point of 3, 6, 9 and 12 months, through Quantitative Descriptive Analysis Method (QDA), with 16 sensory attributes (visual, olfactory and taste). The sensory analysis were held at the Departamento de Tecnologia Rural at the Federal Rural University of Pernambuco, with 12 panelists trained. Multivariate analysis (PCA) was applied only to sensory markers that differentiated wines (p <0.05) according to the variety and storage time. The classification of aromatic descriptors of the wines was obtained by comparing the geometric means. The application of QDA associated to the PCA resulted in satisfactory differentiation of the wines in relation to their variety, despite have being noted modifications during storage. The multivariate analysis showed the most pronounced olfactory attributes were the fruity, spicy and empyreumatic. These results support the results of the geometric mean – fruity aromas in wines Petit Verdot, fruity and empyreumatic in Syrah and empyreumatic and spices in Tempranillo ones. The sensory evaluation differentiated wines and enabled for red wines studied of olfactory markers.