The Challenges of Making Good Vine

In the barrels I always work with a very fine at uh leaves and it's we we make a lot of batonash for the during the alcaryic fermentation to have a support for the yeast but then when it's finished we let the wine like that. how do you feel about fine leaves? How long does juice usually stay in contact with fine leaves so  "I will edge the wines for a long time like perhaps one years and a half two years," he says.