There are no hard and fast rules on this stuff...
I usually bottle condition my beers in the same place where they fermented, if possible; which is a closet upstairs during the cool moths and in the basement during the hot months. I figure this puts the least amount of stress on the yeasties while they do their final work in the bottle.
As far as storage temps, the aging process will go faster at higher temps and slower at lower temps. Beer held in cold storage (under 40 F) will change in character only very gradually. If you're cellaring beer in order to improve (mature) the flavor, you probably want it a little warmer than that. I keep all of my beer that's not refridgerated at any given time on my basement floor, which runs in the 58-68 range. I think that's a touch on the warm side in the summer, but it's the best I can do.
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale