pressing whites VS pressing reds

If the pressing process for the white wines is really important, why would it be different for the reds?
We have invested into a new vertical press system for our red wines, and it maybe go against conventional wisdom.
For the white wine production, we have a pneumatic press wich takes a long time : 2 hours to process to get a good skin contact, and the "open" cylinder cage allows an oxidation of the uninteresting juices.
Concerning the reds, it's the opposite! Pressed at the end of the fermentation, so with warm temperature and alcohol, the vertical sytem needs to be air protected, and very gentled. The modern technology on the old vertical sytem from the Cistercian monks, give a pressing cycle in 30 minutes only to get clear juices.
The blend with the free run wine is then done.