Preheat oven to 275° F.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a tick paste forms.
With the motor running, add the wine and then the olive oil until everything is combined well.
Trim excess fat from the fat cap, if necessary, leaving about 1/8 of an inch.
With a sharp knife, make three small incisions, about 1 inch long and 1 inch deep into each side of the pork.
Fill each incision with some herb paste.
Spread remaining her paste over pork, concentrating on the side opposite the fat cap
Tie the roast with kitchen string at 2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in the middle of the oven for 6 hours.
Transfer to cutting board and let stand for 15 minutes.
Discard string and cut the roast (with an electric knife if you have one) into thick serving slices.