In winemaking, the grapes are often harvested early in the morning to produce the clearest juice possible. Some winemakers will allow contact with the skins. The skin of Viognier is high in phenols - compounds that can leave an astringent component to the wine if juice is left in contact with the skins for too long. Sometimes the wine is put through malolactic fermentation to give the wine more weight and to decrease acidity. In New World Viognier, the lees may be stirred in a process called "batonnage" in order to increase the smooth texture of the wine. The wine is then left on the lees till bottling in a manner similar to sparkling wine production.