Mix flour, salt, rosemary, black pepper, and fennel seeds in a large bowl. Use your hands to burrow a hole in the middle. Pour in the wine and olive oil. Mix with a wooden spoon from the center out. When the dough becomes too thick for the wooden spoon, pour out onto a lightly floured workspace and knead until the dough is soft and smooth, about 10 minutes. Cover dough with a bowl or wrap with cling wrap and allow to rest for at least 30 minutes at room temperature. Working in quarter portions, roll the dough into cigar thickness, cutting 1 cm pieces with a knife or pastry cutter. Then, roll each piece thinner, about the size of a thick pencil, 5” long, and attach the 2 ends kneading the ends back and forth together lightly with your fingertips until there is no seam. Repeat until you’ve finished shaping all the taralli. Preheat the oven to 400°F. Bring a large pot of water to boil. In batches, boil the taralli until they float to the top. Remove with a spider onto a kitchen towel–lined baking sheet and allow to dry. Once dry, transfer to a baking sheet lined with parchment paper, sprinkle with a few pinches of Maldon salt, and bake for 20-25 minutes or until lightly browned. Rotate the pan halfway through. Allow to cool and store in an airtight container at room temperature. These are good for up to a month.