That's a suggested range that would be applicable to aging any red wine in a cellar conditions (I usually kept mine at 59-62 F; kept meaning I no longer have a wine cellar). Unless you have an air conditioned cellar or some form of refrigeration, I would not worry about it. This is Texas and we have our limitations. A cooler environment would promote a smoother and better conditioned wine. If you are extremely anal, you could set it in a tub with water and wrap the carboy with a wet towel, keeping the towel moist by dipping the bottom edges in the tub of water.