Gluten is a saline soluble protein which is found in wheat and barley, gluten is not found in other cereal grains as corn and rice. By itself gluten is not very soluble in water and will tend to precipitate in alcoholic solutions (create a haze at low level)I am confident that the fruit is gluten free but what about the yeast and other additives?
Interesting link. I have celiac. It's one of the reasons I've gotten into wine. I've never heard of fining with gluten - and my other hobby is antique cookbooks, so I've read a ton of off-the-wall winemaking recipes. Does anyone do this? It just seems like there are better alternatives.It depends.
Wine, in of itself, based on pressed juice and fermentation, is of course gluten free. Always.
But how wine is processed can alter that. As can "regulations" that may define what "gluten free" means for legal and marketing reasons.
For example, to the FDA, a wine with less than 20 PPM of gluten can be called "gluten free". But some hyper sensitive people can be affected by gluten below that threshold. Thus "labels" are more often a marketing strategy rather than a heath warning. Be aware of that. See, for example:
To be sure, you have to know, and trust, your winery. All else is just a question mark.