I bottled a saison made with WLP565 this weekend. Kept it at 18c for the first few days, then ramped it by 2c each day up to 28c. It went from 1060 to 1006 in 21 days. Just covered the grommet for the airlock with some sanitised foil. No problems with stalling.
Yes I think the trick is to allow some air in as well.as keeping it warm. I'd like to try it cooler too, just out of curiosity, but might need a standby yeast if it gives up.
As I understand it, the Dupont strain actually has 2 strains in its blend. WY 3724 is one and WL 565 is the other (maybe Mark will chime in with some more accurate info on this for us).
I have never had an issue with WL 565 stalling on me, ever. Instead it seems to ferment out quite normally for a saison strain given proper temp control. On the other hand, I have had stalling in the first generation with WY 3724 every single time I have used it, regardless of the gravity. Time and temp control help to finish out dry eventually (usually around 5-6 wks in primary). With that being said, the second pitch of this strain does seem to work faster (2-3 wks) and finish more appropriately.
I do prefer WY 3724 over WL 565 though. Just my opinion.