Erasmo:
It sounds like you have just racked your wine from primary to carboy to complete the fermentation. The yeast will continue to eat the remaining sugar until it is all gone. I find that sometimes racking wakes of some of the yeast, and fermentation 'speeds' up, ie the wine starts to foam. It could also be the release of CO2 from the activity of racking, depending on the current temperature.
So, yes, I feel that it is normal.
Steve