D47 yeast and ferment very cool (Near 60F if possible). As mentioned, press, let it settle out, rack off all the settlings, then ferment.
Once fermented, don't let the wine set on the sediment (dead yeast mostly) long at all. Lees aging (surlie) is not typically good for aromatic wines unless you very specifically intend to tame it down some. If you do lees aging, don't stir it (no battonage). Personally, I wouldn't do lees aging/stirring at all on this wine.
IMO, no oak, either.