3-6 months is quite normal for most pales. A traditional "farmhouse" or "table" beer, was often brewed in spring as well and fall, and often drank early. The stronger version were more likely to be put away for the harvest time, but even then often mixed with a younger, lighter beer to help the flavor.
I would condition at 50-70. Room temp. If kept cold, you are more or less lagering, and I don't think this was traditional for a Saison. They are very often fairly funky from the higher temps.