Yes, I have had the same experience as summersolstice. No problems with an airlocked primary, but since the fermentation is a bit slower there could be an issue with stressed yeast. I've not had that happen, but I guess it's possible.
In fruit wines, I stir my must daily in primary to keep the "cap" from drying out and to aerate it. That's harder to do with a tight fitting lid and airlock. I throw a clean towel over a bucket for primary, and then move to secondary when the SG is 1.010-1.020 or after about 5-7 days.
If you're making a wine kit, follow the directions. Kits don't usually have a cap to stir, or fruit to smash up so they are a bit different.