I usually backsweeten and adjust for acidity early in secondary. That allows the raw honey flavor to mellow out a bit and integrate while the mead is aging. I'll give it a few weeks in secondary, then add finings as I rack a second time. From there it ages until I'm ready to bottle. Sometimes its a few months and sometimes it's over a year before I bottle. But that's more of a function of my schedule than the mead's.
As far as aging temp goes, I just keep mine at cellar temp. It may help to cold crash prior to rackings, though.