That raises an interesting question. Can you have one without the other? Can you do a long, warm rise? I would imagine that you would spend every few hours punching the dough down and reballing, but I guess it could technically be done. It seems as if if time develops the flavor but the cold keeps it convenient so you don't have to babysit it constantly.
As I suggested above, "Long" is a relative term. 8 days in the fridge may be "longer" than 2 days at 64F, but that doesn't mean the result is better - rather I would argue that the 64F dough is superior in every metric (flavor, handling, spring, finished crumb texture, etc.).
Remember that temperature is only one of several variables. You can reduce the amount of yeast. I do 48 hours at 63-65F with 24 in bulk and 24 in balls. After 24 hours in bulk, there is almost no rise and the balls are ready to go at the end of 48. There is no punch-down, reballing, or babysitting.
Other than as a logistical solution (e.g. you need the dough in 6 days, but you have to make it today or the commercial situation Ryan described above), I so no reason to cold ferment.