I know that there are various schools of thought on the subject of finning and filtering of wine prior to bottling. I have always finned and filtered my whites but never my red for fear I mite strip some of the flavor out of the wine. So I trusted gravity and time to clear my reds but I am starting to notice some of my red wine it not as clear as it should be. What do you fellow vintners feel is the best root to take and thank you in advance.