Carbonating with wyeast 3463

[ssray2000]

I made a saison with forbidden fruit yeast (wyeast3463) and bottled it in corked 375ml Belgian bottles. I have never used this yeast before but would like input fellow brewers who had experience using this yeast. Generally, how does this yeast do with bottle conditioning and carbonation? Does the beer continue do develop new aromas and flavors? I plan to open my first bottle in 4 weeks.
Thanks