The winemaker harnesses climate change in Chile’s Lake District to create award-winning sparkling wines that bottle the distinctive flavor of the region.
Raise your glass to Viña Casa Klocker Prambs, sparkling wines produced in Chile’s southern Lake District, now available for toasting and pairing at the Hotel AWA Restaurant, on the shores of Lake Llanquihue. Born from vines planted in the region just a few years ago, this winery marks a triumph of viticulture and winemaking by its owner, Claudio López Klocker, whose quest to grow grapes in the area was initially dismissed by local farmers.
Interview with Claudio López Klocker
How and why did Viña Casa Klocker Prambs get started? The journey began in 2012 with trials to validate grape varieties near Frutillar. Our motivation was to leverage the unique climatic and geographic conditions of Chile’s northern Patagonia to produce high-quality sparkling wines with their own identity. After living nearly a decade in Europe and exploring renowned wine regions, I noticed the conditions here are remarkably similar to those of Atlantic-facing regions that specialize in sparkling wines. In a cold, cattle-farming region, the idea of planting vines was considered madness, but that challenge fueled my commitment.
What gave you the conviction that your plan would work? My confidence was rooted in scientific evidence about the region’s climate and soils, which showed ideal conditions for slow, balanced grape ripening. I also anticipated the impact of climate change on traditional agricultural regions, making it critical to develop new strategies. We are the first successful winery in the Lake Llanquihue basin, which gives us a historic significance.
What is your production process like? We use the traditional bottle fermentation method. Everything is done on the property. The process includes a second fermentation in the bottle followed by a minimum of 16 months of aging on lees (some batches reach up to 36 months). Nature defines our wines, and we honor that principle.
How would you describe the experience of drinking your best-selling wines?
Our Gran Lago Rosé Brut stands out for its pale pink color with orange highlights, aromas of ripe red fruits (especially strawberries), and notes of freshly baked bread. On the palate, it is juicy, with a fine and persistent bubble. We also produce a Blanc de Blancs from Gewürztraminer grapes, which the Descorchados Guide named “Revelation Wine of the Year 2024.” As I like to say: “Our strength lies in the cold.”
Do you offer tastings at the vineyard? Yes, but on a limited and exclusive basis. The experience includes a detailed explanation of our terroir, forged by glaciers and volcanoes, and concludes with a pairing inspired by local traditions and influenced by the German settlers who arrived in 1850. The Rosé pairs perfectly with beef tartare, while the Blanc de Blancs accompanies an apple and berry streusel.
How did Hotel AWA and the winery first connect? We met the hotel’s executive team, and they were impressed by what we had to offer. Hotel AWA holds B Corp certification and is constantly looking to support outstanding local producers. As the first winemakers in the area, we represent a novel experience for their exclusive clientele.
How do your values align with those of the hotel?
We are both guided by the “triple impact” philosophy: generating economic, social, and environmental benefits. We practice regenerative viticulture and are currently in the certification process, reinforcing our commitment to the local ecosystem.