I would think that at this point, even at 60°, that alcoholic fermentation would be finished.
Don't use "air bubbles" as an indication of fermentation, the only positive way is with a hydrometer, from the gravity reading at this point (1.008 -1.010), and sweet taste,it appears that the yeast (any idea of what yeast was used) didn't have enough nutrients to finish the job, does the wine have any "off" odors or taste, possible sulfur?
Was the wine ever racked off the Lees?
Was the wine ever stabilized with meta?
Possible scenarios are:
Fermentation is complete and wine is releasing some CO2.
Fermentation is complete and spontaneous MLF started.
It may be difficult to restart the fermentation, not much residual sugar left, I would use EC-1118, rehydrate with go-ferm protect in order to create a strong population of yeast prior to pitching the yeast.