Pizzo dell'uomo summer summit


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Top insider route to the summer summit of Pizzo dell'uomo (SAC - WS)
Details
Description
If in spring the road into Val Termine is already cleared to some extent, we use the snowfields on the left side; otherwise, depending on the situation, 10-15 minutes of carrying skis is necessary.
We comfortably head towards Passo dell'uomo, unless avalanche tracks in the lower part make finding the optimal ascent track somewhat difficult. Already before the pass height we start leaving the valley floor and climb left, first a bit steep, then flatter again. The landscape in the area of Ovi dell'uomo is varied; we cross hollows and large snowdrifts, always with a view of our goal and the sun on our face. The steep summit slope is impressive and not always easy to master. It must be well snow-covered or somewhat thawed in spring. Once at the top, it is not far to the summit cross, and we have a clear view of an impressive mountain panorama.
Variant 1 descent: Along the ascent track. At the lake, we have to put skins back on briefly.
Variant 2 descent: From the summit in an easterly direction via Foppa di Scai and Alpe di Croce down to the pass road
Tip: Since Lukmanier Pass is not accessible by public transport in winter, a call bus is available on request:
Tel. Mobile +41(0)79 150 66 66
Hidden Gem
The route can be done until mid-May.
Safety Note
As soon as larger avalanches have descended in Val Termine, the ascent is somewhat exhausting. The Hospezi Santa Maria is closed in winter.
Directions
We start along the reservoir into the Val Termine, following the summer route. Before the Passo dell'uomo we keep left and ascend southwestwards. It is also possible to turn left only at the Passo dell'uomo and then ascend with a view of the destination.
Directions
Public Transport
Travel Information
By car from Sedrun or from Chur to Disentis. Turnoff to Lukmanier Pass up to the pass height
Parking
Parking spaces at the pass height (free of charge)
Responsible for this content: Sedrun Disentis Tourism SA.

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