Schuster, this is a topic that is frequently discussed here and usually invites a lot of opinions, some varied. There's nothing wrong with either but there are advantages & disadvantages. If you bottle soon, that's time the wine could spend both naturally de-gassing and clarifying. That could be critical if you bottled your wine before it was adequately de-gassed and thus your wine could be fizzy. If you bottled your wine before it was very clear then it may throw sediment in the bottle but remain at that level of clarity; it will not clear in the bottle. So the results depend upon what your condition your wine was in when you bottled it. The ideal temperature for a single varietal may be easier to maintain in a carboy than in bottles; this would depend upon your varietal and your winery conditions.
When wine is in a carboy there is only one container at risk for the usual hazards: heat, vibrations, direct light, and bumping/breaking. After bottled, there are 30 containers at risk of all that. So, yes, some advantage goes there to being in the carboy. But wine in the carboy may not be as protected from oxidation as bottled wine. Some think the carboy cap is more subject to allowing air passage than properly corked bottles. As the carboy is larger, the normal maturational changes in it will occur more slowly than if bottled. That's a good thing but then the longer it's in the carboy the more likely it is to use up its available sulfites, the free SO2 that protect your wine from oxidation. So every 3-4 months you could rack it, add sulfites, top up, and seal it with airlock. The longer you leave your wine in the carboy the more critical it becomes to maintain adequate sulfite levels. You don't want to add more sulfites than you need so some use instruments to monitor the SO2 levels and keep them within optimum range - enough to protect but not so much to adversely affect flavor.
Like others, I leave my wines in the carboy only 3 to 6 months, racking only once until final racking & bottling. I watch wine in the carboy for its progress in clearing and use that to decide when to bottle. I do not filter my wines but if I were to enter a competition I'm sure I would. But filtering will not take the place of adequate clearing.
Whether to age in carboy or bottles depends upon many things and how you do those other things!
The wine kit companies want you to bottle ASAP, hasten maturity, and begin another kit. That may not always be within your own best interests for a given batch of wine. I make these comments based on my own experience. I have made fizzy wine and I have wine that was not cleared before bottling. I try to learn from my mistakes.
The hardest lesson I have learned in making wine is to BE PATIENT.
NS