Position rack in the middle of the oven and preheat to 350F.
With a serrated knife, cut off the top quarter of the garlic heads, exposing the cloves inside. Set each garlic head in a 9-inch square of heavy-duty foil and partially draw up the sides. Lay the rosemary sprigs atop the garlic. Drizzle the wine and then the olive oil into and around he heads of garlic. Sprinkle the crumbled herbs over all. Enclose the garlic tightly in the foil.
Set the packets on the rack and bake until the garlic inside the peels is very tender, 1 hour and 15 minutes. Cool the garlic to room temperature. Remove cloves and store in an airtight container for up to 1 week.