Preheat the oven to 425 degrees.  Place the bones in a roasting pan and drizzle the oil over all.  Roast until brown (about 15 minutes).  Turn the bones over and brush on the tomato paste.  Roast for another 10 minutes.  Add the vegetables and roast until the bones are deep brown and the vegetables are tender (about 25 minutes).  Put the water in a large stock pot and add enough salt that it is not bland.  Remove the bones and vegetables from the pan and place them in the pot, but leave the juices in the roasting pan and set it aside.  Add the remaining seasonings to the pot.  Place the roasting pan on top of the stove over medium heat.  Pour the wine into the pan and gently scrape loose the sticky brown bits clinging to the bottom, then pour it all into the pot.  When the pot comes to a boil, reduce heat and simmer, uncovered, overnight (or for at least 3 1/2 hours), adding more water as needed.  For a stronger stock, allow it to boil down.  Strain to remove the bones and vegetables.  Salt to taste.