Actually, there is cold stabalization that is a standard for many wineries.
One question. You store at cold temps, then want to bottle at a warmer temp? once bottled, is the wine going back into the cold temps. If this is the case, I would not suggest that you warm up your wine, only to cool it back down.
If your wine is rather young, and still has some residual sugar, then warming it up only increases the risk of dormant yeast becomming active again. If it is now cold, and will be storred cold after it is bottled, then I say that you should keep it cold.
May we live as long as we want, but never want as long as we live.