You want to bottle at the coldest possible temperature you can. You can dissolve more gas in colder liquids. If you do everything right and in a timely manner the amount of carbonation lost should be minimal. Remember that Le Methode Champenose
uncaps the finished product before corking and Champagne is one of the most carbonated beverages around.
has an excellent thread on using a DIY beergun but the skills apply to commercial products. The ClifNotes version is put your bottles in the freezer an hour ahead and keep theh beer cold.
1°: Cider; 2°: Blackberry Melomel, Banana wine; Conditioning:Orange/Clover blossom mead, Ginger Amber, Cyser, JAOM, In like a Lion RIS ; Drinking: British Mild, In like a Lion RIS