Jonas Tofterup

Export work was one of the first places Jonas Tofterup applied wine knowledge in practice. At Viña Valdivieso in Chile, he was responsible for exports, a role that sits between production and market: bottles have to move, labels have to land, and the language of wine has to travel well. From there, his career widened rather than narrowed, moving from international trade into production and education. The through-line is not a single specialty but a working familiarity with how wine is made, represented, and explained.

Today, Jonas Tofterup is co-owner and winemaker of Bodegas Trenza, consultant for the wine department of Aldi supermarket chain, and owner and teacher of Iberian Wine Academy. Those roles place him across three parts of the trade: making wine, advising a retailer, and teaching wine on the other side of the glass. The range is unusual, but the logic is clear. Production, consultancy, and instruction each demand different tools, and his career now runs through all three.

At Bodegas Trenza in Spain, the co-owner and winemaker role puts Jonas Tofterup inside both the practical and structural side of a winery. Winemaking asks for daily attention to process; ownership adds responsibility for direction and continuity. That combination defines the center of his current work in Spain, where making wine and helping steer the business sit together. In Málaga, Spain, Jonas Tofterup is owner and teacher at Iberian Wine Academy.

The academy extends his work beyond production into instruction, where wine knowledge has to be organized clearly and delivered with precision. For a trade audience, that matters: teaching is its own discipline, and it relies on the same clarity that good cellar work demands. Here, his experience in wine becomes something structured for others to learn from.

The MSc in Viticulture and Oenology is the clearest formal marker in Jonas Tofterup’s profile. It places him within a technical tradition that connects vineyard science, cellar practice, and the study of wine as a field. In his case, the qualification reads less like a credential in isolation and more like the base from which export work, winemaking, consultancy, and teaching have all been built.