Place the oil, wine and water in a large mixing bowl and whisk together.
Sift the flour into the olive oil mixture.
Add the salt and fennel seeds and begin kneading until the dough is smooth and compact.
Cover the dough and let rest for an hour or more.
Take a piece of dough and roll it into a long strip about 1 cm thick.
Cut off 10 cm lengths and form each one into an overlapping ring.
Pinch each ring to seal the ends.
Cover the dough with a cloth or plastic wrap and let rest for an hour, or overnight.
Bring a large pot of water to a boil.
Place the taralli in the boiling water and cook until they float to the surface.
Use a slotted spoon to remove the taralli onto a dish cloth.
Let the taralli sit several hours, or even overnight.
Preheat the oven to 350ºF.
Line the taralli on a baking sheet and bake until golden brown.
Serve immediately or store in an airtight container.