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I have just crushed 12 cases into barrel, what is time recommended to stay in barrel before pressing, I have heard the longer it sits the darker and stronger the wine. Others say the best is as soon as it rises to press

Merlot I have decided half Merlot and half Cabarnet Savignon , we will see Saluta !!!

I want to buy Merlot grapes , for winemaking are they better alone or mixed ?

Where I purchase my grapes, I have the option for a small fee to have grapes crushed and pressed for me by electric machines. So basically I just get the juice in pails, bring it home, pour in demi-johns and it ferments. Is there any drawbacks in quality by not making juice ferment...