What type of yeast?

Depends what's available where you are... I think with that kind of mix I'd go for Lavlin 71b (narbonne) however I think that might be a bit problematic with your lower acid must... perhaps adda bit of tartaric acid to bring the acidity up to .70 or so.

With Brix at under 12°, this is a good candidate for Epernay II (aka Cotes de Blanc). this strain is a slow, steady fermenter that produces very little foam. It's perfect for wines that you want to preserve the fruitiness in - especially if you intend to stop the fermentation off-dry.

Tom S

LALVIN EC1118 PRISE DE MOUSSE - S. cerevisiae - bayanus

White, Red, Sparkling, Restart Stuck Fermentations EC1118 is the original, steady, low foamer, and is excellent for barrel fermentations. It ferments well at low temperatures, and flocculates well with very compact lees.

Thanks