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What is a good way to measure sulfites in Reds?

I'm trying to understand where in the process is cleanliness and even sanitation important. I'm surprised actually that the grapes and spiders all get run thru the destemming machine and end up in the fermentation container. Where is cleanliness important, and how important? Thanks in...

What is a reasonable outcome for a diligent home red wine maker with good fruit to work with, by say the 3rd year of trying? Going for a big fruit-forward Cab. (all caveats for 1 million variables included) Pour most of it out Barely drinkable OK i guess, but not much to write home...

For the home wine maker, what variation in techniques would be in "italian style"?

My friend has about 1/2 acre of Cab and i need to learn how this works. I'm trained in science and have been drinking wine for about 2 years. I need to learn everything i can and I'm not interested in making any crappy wine. Glad to be on the forum!