Well, that's not an easy question to answer! The best answer I can give is "It depends". It depends on so many things- the type of yeast, the temperature of the wine, whether fining agents were used, what kind of haze it is, how many times it's been racked, what ingredients you used.
I have had a couple of wines that NEVER cleared on their own without finings. Most of them have cleared on their own given enough time and/or cold storage. I could give you more specific ideas on how to handle it if you would provide the recipe you used, and the timing schedule.