The Argentinian Trio was a bit full after racking, so I took out about 550 mL before degassing.  I’m glad I did, there was a LOT of foam!  It was foamy for the first and second set of stirring, then I waited about half an hour an stirred again to try to really degas the wine well.  After a while the foam settled down and I topped up the wine, though there was still about 400 mL leftover that I put into some other bottles for later.  It smells really great!