Kinda like a scavenger hunt (okay it's not wine):
What'e the next challenge?
And would any wine vinegar be considered raw? Especially kosher?
Wine vinegar is a make-at-home (not speaking from experience, just from every cooking magazine I've read) item if it's that important to you. That way you control the process (assuming you can find a raw, organic, kosher, gluten-free no-sulfite wine in the first instance).
I suppose vinegar from mevushal wine is out, but are most wines or wine vinegars raised above (IIRC) 108 degrees F during production? The recipes I see online for making wine vinegar seem to mostly involve time, not heat.
My guess is that homemade is the way to go. If you can find raw, vegan, organic, kosher, gluten-free, sulfite-free red wine, make vinegar from it.