I haven't used that strain, but in brief research it seems to be more cooperative than 565. By the time you start ramping 566, it seems like it will be done. You will probably get more "fruity" the warmer you get.
My new strategy with Saison is simplicity. I'll wait till summer, put the fermenter in a bucket of water and stick it in a warm bedroom or the garage. The last one was temperature controlled and while it is turning out well (still in secondary with brett), it was complicated and 565 didn't finish. I ramped temps up from high 60s to 91 and it sat for 4 weeks. Stuck at 1.030. Since I was going to pitch brett anyway, I really didn't care.