Rinse inside of rabbit with white wine. Brush rabbit liberally with all-i-oli sauce. In Catalonia, the rabbit is sometimes speared in spreadeagle position on sticks and braced on stones over a campfire of rosemary bush, but it can also be put on a hot grill over glowing coals or wood embers. Turn at least twice during cooking and baste with all-i-oli often enough to keep rabbit moist. Serve with remaining sauce in which pieces of rabbit are dipped as they are eaten.