Pinot Noir Tips

I am making a Pinot Noir this year, and would appreciate feedback from others who have had experience with this grape. Some of the things I am debating:

To Saignee or not, and if so what percent? Percent whole clusters vs. crushed/destemmed Allowing X percent stems in the must for additional tannin extraction? Extended maceration - how long? When to add ML? Wild yeast vs. inoculated? Possible 2 separate fermentation vats, so may blend one of each. Any other advice/tips?

Thanks in advance Farmer2b

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farmer2b
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