Greetings,

I have brewed beer for about a dozen years but it is the first time I
am making wine. I have 12 gallons of Lambrusco and 6 of Chardonnay,
from juice (I will start with whole grapes next year), which have
fermented nicely and have now cleared, also nicely. Both are intended
as sparkling wine, Champenois method (add sugar before bottling), to
be drunk in a year or two. The temperature in my basement is about 60F
but I can control it down if needed.

Would it be terrible to rack it and bottle it now, or maybe wait until
Christmas? I was instructed to rack and bottle it in March or April
and start drinking in June. What is the point of waiting that long? I
made beer 6 weeks after starting the wine, and it is already all in
bottles.