Ice rink Savognin La Nars

Opening hours and operation

Piz Lagrev 3165 m ü.M.

Simple
4.1 km
2:45 h
906 mhd
9 mhd
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Climb: from Alp Giüglia (parking)
Technique /6
Fitness 2/6
Highest Point  3099 m
Lowest Point  2192 m
Best Season
Jan
Feb
Mär
Apr
Mai
Jun
Jul
Aug
Sep
Okt
Nov
Dez
Start
Alp Giüglia (2161 m above sea level.M.)
Destination
Piz Lagrev (3165 m above sea level.M.)
Coordinates
46.472861, 9.749231

Details

Description

From Alp Giüglia (2215 m) on the Julier Pass road you cross the stream (Ova dal Vallun). East of the pronounced moraine to SSW up into the deep basin. Here to the left extending very steeply over the Gianda Polaschin to the rocks of the Polaschin. At 2500 m, these run out into a steeply sloping funnel, which can be described as the "key point" of the tour. After crossing it, the valley bar is overcome. Now into a valley at the foot of the Cresta Tscheppa or northwest of it via P. 2659 to Vadret Lagrev. Via this in the direction of the ridge depression northwest P. 3085 and on to P. 3109. The ridge to the actual summit is quite exposed in the last section, but does not offer any special difficulties in normal conditions (foot ascent about 30 minutes). 3 hours

Departure: along the ascent route

Geheimtipp

After the tour have a stop in one of the confortable restaurants in Bivio.

Sicherheitshinweis

Ski tours – ascents and descents – are mostly undertaken off the marked slopes. Neither the authors of the description of the tours nor the bodies responsible for this communication reject any responsibility in case of danger.

We expressly point out that all ski tours described here are undertaken at your own risk.

Please note the current avalanche bulletin

Directions

Ascent: From Alp Giüglia (parking lot)

Directions

Public Transport

Take the Rhaetian Railway to Tiefencastel. Then take the PostBus to Julier Hospiz. Or with the PostBus to Julier Hospiz

Anreise Information

With car until Alp Giüglia

Parken

At the Alp Giüglia

Responsible for this content Tourismus Savognin Bivio Albula AG.
This content has been translated automatically.

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