What style of beer are you planning to brew with it? I suggest picking a yeast acording to this style, not so much the hop variety.
Belgian beer styles are usually quite dry, patially due to the yeast but also due to the ingredients used (sugars) and the low mash temps / multiple mash steps. Belgian yeasts do add a lot of flavors which might not pair well with the nelson. One Belgian yeast that comes to mind is the T58 from Safale. It is relative flavour natural but leaves a bit of peppery spiciness, could pair well with the white wine character.
Another option is a wine yeast. There are some excellent beer recipes out there that use a wine yeast. e.g: http://www.candisyrup.com/uploads/6/0/3/5/6035776/tripel_karmeliet_-_004a.pdf uses WLP720 Sweet Mead/Wine
Those temperature ranges are fine for almost every ale yeast. Most yeast will ferment well above 60%. (some Belgian yeasts in the right conditions - sugars/mash/temps - are able to attenuate over 90% )