I’ve heard working with the Crushpad folks is a great experience, so I would suggest talking to them about microbial stability. If you are going to bypass ML, (and this is certainly ok) you will need another process to stabilize the wine, e.g. immediate filtration after fermentation and SO2 addition to inhibit the bacteria.

The last thing you need to worry about is ML happening in the bottle, which would cause a cloudy and fizzy wine. That’s one of the advantages of ML - microbial stability.