Stabilizing & Clearing Argentinian trio
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!