Cold stabilization and filtering

[Mark]

I'm thinking oftrying something a bit different when my MM Fresco Pinot Noir arrives and need some guidance on the right procedure to use.I'd like to try cold stabilizing (32F for 2-3 weeks) so any tartrates drop in the carboy instead of the bottles, and I usually filter with a MiniJet to maximize clarity.
- Should I filter while the wine is still cold or let it warm back up first?
- If I filter while cold, should I let it warm back up before bottling or is it OK to bottle cold?
- Or should I do it the other way around (filter then cold stabilize)?
- If just filtering, should I wait some period of time before bottling or can I bottle right after filtering?

 

[grapeman]

If you cold stabilize, rack it off the deposits before anything. Then I would let it come up to room temperature, filter and bottle as time permits.

 

[Mark]

Thanks!