Yes, I would use an airlock to avoid any contamination. Most of the reason behind a more open fermentation is due to the fact that the must (wine's equiv. to wort for beer) needs to be aerated pretty heavily before pitching. I'm not familiar to the kit you are using but wine is typically less forgiving when it comes to oxygenation and nutrients.
Have fun and remember to let the wine age as long as you can possibly stand it. You would be amazed at how much it will change over the course of a year.