Agave wine from nectar alone will be difficult. The fermentation process for tequilla starts the same way, and they use a mash made from the shredded agave plant. This provides nutrients for the agave wine. I live up north, so that's not an option. All I have is the agave nectar. I had difficulty getting the agave nectar to ferment so I just took some strawberry mash from some strawberry wine that was fermenting well and plopped that down on it. It brought active yeast and nutrients with it. Works great. No idea how it will taste. I'm told that starting the yeast in some orange juice works well, also, after you hydrate the yeast normally. It might be a better flavor match, too. Teguilla makers do orange and agave distilled booze; not sure how that connects.