Welcome to the obsession!
You can age the wine in the bottle, but you probably don't want to bottle until the wine is completely and totally clear and no longer dropping any lees (sediment) after at least 60 days. The reason is because anything that drops out after that will end up in the bottle and then come out in the wine when you pour the wine. Sometimes that's just aesthetics, but wine lees can also taste pretty bad so you want to bottle once there is little to no chance of the sediment falling in the bottle.
You want to keep the wine "topped up"- that is, filled to within an inch or so of the bung, to prevent it from oxidizing or from allowing infection to take hold. Also, many winemakers use small amounts of sulfites (much lower amounts than in commercial wines) as an antioxidant and preservative.
A mesh bag is pretty essential if you're using fruit, otherwise it's a real chore to separate the pieces of fruit pulp from the liquid. A good way to do it is to start fermentation in a bucket and then rack (siphon) to the jug once the fruit is removed. Grocery store bakeries have buckets to give away or sell that used to contain frosting or peanut butter, and they are perfect.
So, you start the batch in the bucket, cover with a towel, and that's it. Generally, fruit wines are stirred a couple of times a day to keep the fruit from drying out and floating and molding. A bucket makes that easy. After about 5 days, the fruit is removed (that's where the mesh bag is so handy), and then the wine is moved to a carboy/jug and airlocked to protect it. Early on, the wine needs some oxygen and needs to have some of the c02 produced removed (stirring does that), but after that point, oxygen can ruin the wine so it is in the glass with an airlock.
While I love fruit wines, especially blackberry wine, if you want to start without a fruit mesh bag, why not try something simple like a fruit juice wine?
https://www.homebrewtalk.com/showthread.php?t=27602
Once you feel comfortable with something like that, try a fruit wine or another juice wine from our recipe database:
https://www.homebrewtalk.com/forumdisplay.php?f=79
I love making wine, and I love the results. Not only just the "I made this!" feeling, but some of the best wines I've had have been made out of our home.