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If you used new twist tops, or the sort that are designed for re-use, the seal will be perfectly safe. But perhaps it will be too safe!
Every object (solid, liquid, gas) expands when it warms up and contracts when it cools down. Gases compress under pressure. Most fluids do not. [This is the principle behind hydraulic brakes.] When you move the bottles from the fridge to the cellar, the temperature may increase, the wine may expand, and this may push a cork (partially) out of the bottle. If twist-tops are used, the bottle may break or shatter. However, if there is sufficient headspace, and there isn't too large a temperature increase, this won't occur, because the air at the top of the bottle will compress. So, it depends upon the temperature of the wine when you bottled, and how much headspace you left, and the difference between refrigerator and cellar temperatures.
A greater danger is resumed fermentation of sugars, or malolactic refrigeration. If either of these occur, a cork will pop out, but a twist-top will not, and eventually they bottle will explode sending fragments of glass (and wine) all over the room. This is why twist-tops should not be used --- unless you sterile filter, or add sorbate and SO2 to prevent further fermentation.
One generally doesn't bottle immediately after "finishing making" the wine, but ages in bulk for at least 6-months. This reduces the chances of a resumed fermentation in the bottle, allows the wine to clear, and ages the wine better.
But, if the bottles were safe in the fridge, they should probably be safe in your cellar. Not sure why you put them in the fridge though. Such "cold stabilization" may cause the precipitation of bitartrates, in which case you would want to rack the wine afterwards.
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