Crushing has little to do with getting good colour extraction.
You can get good colour from whole berry ferments, go out and buy some high end Oregon Pinot noir and drink it , great color from a pale grape that crushing is minimized on.
Getting the ferment good and warm ir above 85 for 24 hours , if you can't do this heat spike just ferment as warm as you can. This is very important.
Using a proper enological enzyme and not pectin enzyme ( which is for fruit wines not grapes) enological tannins target the skins cellulose and allow the pigment to come out . Pectin enzymes work best on the flesh of stone fruit and apples.
Using some oak powder or tannin in the primary , this will bind with and stabilize the sangioveses tannins and color.
Using an SIY product like booster rouge or optired .this also stabilizes colour.
These are all important tricks to get good color from a notoriously weak colored grape like Sangiovese.
Some amount of whole berry in a must is a good thing , this gives you great fruit forward flavors. My crusher is intentionally set with wide rollers so I get lots of whole berries.
Sound winemaking technique is critical . You could pulp the grapes to mush and still not get stable color. It's not m&m 's fault , they aren't the winemaker.