Make a mince of garlic, sage, rosemary, salt and pepper. Sprinkle the meat with the mince and tie it with kitchen string.
Let it rest in a covered container for at least 12 hours in the refrigerator.
Put extra virgin olive oil in a pan, add the prepared meat and add water up to half the height of the pan.
Cook over moderate heat until the cooking liquid is withdrawn and then blend with Vermentino wine.
Let the wine evaporate and cook for a little longer.