This is another case of ask 10 winemakers get 10 different answers. The standard answer is crush and de-stem, but you are only limited by your imagination. Many red winemakers are de-stemming and not crushing, whole berries go to the fermenter, they punch down and release juice slowly and progressively during fermentation dragging out the fermentation time. Some winemakers will crush and de-stem, but use a percentage of whole cluster leaving intact berries on the stems, some crush and de-stem or just de-stem and then return a percentage of stems to the fermenter.
It's not intuitive and almost impossible to predict what the end result is going to be without giving it a try, a lot depends on the type of grapes and where they were grown, harvest conditions etc. I've done fermentations with crushed and de-stemmed red grapes leaving 15% whole cluster, the result was very good, but I didn't do side by side testing so I couldn't tell you what effect, if any, it had on the finished wine. Reportedly whole berries in the fermentation gives a different aromatic profile, some say similar to carbonic maceration though not nearly as pronounced.