White Châteauneuf-du-Pape is produced by excluding the red varieties and only using the six permitted white varieties. The white varieties account for 7 percent of the total plantation according to 2004 statistics, and a portion of the whites grapes are blended into red wines, which means that white wine production only accounts for around 5 percent of the total. In white Châteauneuf-du-Pape, Grenache blanc and Roussanne provides fruitiness and fatness to the blend while Bourboulenc, Clairette and Picpoul add acidity, floral and mineral notes. The style of these wines range from lean and minerally to oily and rich with a variety of aromas and flavor notes–including almond, star fruit, anise, fennel, honeysuckle, and peach. A single varietal, Roussanne, that is matured in an oak aging barrel, is also made by some estates. Most whites are made to be drunk young. Some white Châteauneuf-du-Pape are meant to age and tend to develop exotic aromas and scents of orange peels after 7-8 years. Rosé wines are not allowed within the appellation.