Prepare a plate lined with a couple of layers of paper towels.

In a large saute pan over medium-high heat, warm the oil. Add 10 sage leaves. Season with salt and pepper. Lightly fry them until crisp on both sides, about 1 minute total. Transfer the sages to the prepared plate. Set aside.

Add the carrots and onion to the pan. Tear the remaining 3 sage leaves into small pieces and add to the carrots. Stir and cook for 3 minutes. Line the carrots in 1 layer. Stir in the wine and add enough water to just cover the carrots. Bring to a boil and cover with a lid. Cook for about 10 minutes or until almost tender. Remove the lid and boil off 95% of the liquid. Leave enough liquid for a light glaze. Season with salt and pepper to your own taste. Transfer to serving plate. Top with the fried sage leaves. Serve hot or warm.