Destem and crush the grapes, put them all in a fermenting bucket and add meta (the amount depends on the volume of grapes), I would add some pectinase such as Lallzyme EX to help the release of aromatic compounds and tannins.
Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, spicy flavors in wine
I'd also add Opti-Red
, it improves body, color stability, and mouthfeel in red wines, and results in red wines with more intense color, rounder mouthfeel and better tannin integration.
I would ferment using &!B-1122 yeast (I usually use 1 gram per gallon of must) to keep the fruit forward characteristic of the wine and to help soften the wine. (it partially metabolizes malic acid).
Always rehydrate your dry wine yeast in water between 100° -115°.
During fermentation, make sure that you punch down the cap several times a day, when fermentation is complete, press the grapes and transfer the wine into a carboy, stabilize with meta and let bulk age, making sure that there is no head space in the carboy.
At this point, you can decide if you want to put the wine through Malolactic fermentation, this may be a consideration due to the fact that most cold climate grapes tend to be more acidic/high in acidity.
I'd be happy to walk you through that.
I'd bulk age for at least 6-12 for a blush, 12-15 months min. for a red wine.
I hope that this helps.