Heat oven to 450 degrees F and roast bones until golden brown, about 20 minutes. Add vegetables, and cook 5 minutes longer. Transfer bones and vegetables to a large soup pot. Add the garlic, herbs, and wine, cover generously with cold water, and bring to a boil over high heat. Scum will rise to the surface; skim this off and discard. Lower heat and simmer until liquid is reduced to about 2 cups of flavorful broth, about 4 hours. Taste to be sure it is strong enough (bear in mind it is unsalted). Cook a bit more if necessary, then strain. When it is ready, strain, discarding the solids, and refrigerate or freeze.
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