I couldn't help myself from trying to find the answer to this question. According to gluten-free living sites (4 or 5 that I checked), the biggest risk of encountering gluten in wine is barrel-aging because many barrel manufacturers use a wheat-based glue to seal barrels.
Well, I'm gonna go out on a limb here and guess that Cisco is not barrel-aged. The oak notes would interfere with the fine Kiwi-Strawberry essence that so delicately permeates the nose of the finest Cisco. Wild Irish Rose is not aged at all and it's made in steel tanks, so you're probably okay there too. Would it be too risky to test a very small amount to see how your body reacts?