Sure, you can move your fermenters anytime you want! What I would recommend, though, is moving it a day or so before you plan to rack, so the sediment can resettle. Fermentation really isn't a big deal, though- you can easily ferment the entire batch in the same temperature area. The only time I worry about temperature change is when I have a wine that just won't clear. Then, I stick it someplace much colder (like the basement in the winter) and that helps it clear in a couple of weeks. The cold makes the yeast flocculate (fall out) out.
That said, wine yeasts are very temperature tolerant and some ferment well up into the 90s (I don't know that in celsius!) and down into the 50s. So, I usually just ferment in my laundry room and do primary and secondary in there as long as the temperature is fairly reasonable.
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