Peel the carrots. Wash and cut diagonally into pieces about two centimeters wide. Rinse herb sprigs, add to carrots. Put wine, vinegar and one-eighth of a liter of water in a saucepan and heat. Peel garlic cells, cut in half and add together with sugar and olive oil. Cover and cook for about 10-15 minutes. Cool slightly, season with salt and pepper. Cover and marinate in the refrigerator for one to 48 hours. Remove carrots from marinade and arrange on a platter. Rinse basil, dry. Pluck off the leaves, garnish the carrots with it and bring to the table with a little bit of marinade.
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