You may consider making a spice extract for trialing in finished wine. Spices in puregrain, airtight container and 10days to whenever. Drop by drop as trialing. Many prefer to use the spice extract, much like vanilla. It can get tricky adding spices to the ferment itself vs the bulk aging because you never know what you will get...but it is quite straight forward with your spice extract. I have a Ceylon cinnamon stick extract finished now, three weeks tomorrow. Great in the kitchen and in wines when you want them. Limited by only your imagination and access to the spices/nuts/herbs.
Motto: quel che sara sara