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