Pain di Sucre

Pain di Sucre

Vertical drop (m)
Starting altitude (m)
Top/Max altitude (m)
Ski grade
Route type
Wide slopes

Start point Support point

- Timing: 3h20’ up
- Best season: November to June
- Aspect of the descent: N-E then S
- Ascent length: 8.100m

The Pain de Sucre is a feature summit close to Mont Fourchon. Being so close, you can in fact combine this route with the one leading to it. A classic for the end of the season, this itinerary is often undertaken after the route to the Grand Saint Bernard Col is open. The trailhead of this pleasant, varied route, which partly follows the road, sits where the route is closed in winter. Once you have reached the Baus Pasture, climb up along the valley that leads to the fantastic final slope. From the top, you can enjoy marvellous views onto the Gran Saint Bernard area, as well as the Pennine Alps.
The descent is freely along your uptrack.
From the motorway exit Aosta Est, take the tunnel leading to the Grand Saint Bernard valley, then follow it and go beyond the hamlets of Gignod, Etroubles and Saint-Oyen. Turn right shortly before Bosses and take the state road 27 leading to the Grand Saint Bernard Col. Drive past Saint-Rhémy and, after 1,3 km, you will reach the place where the road is not cleared from snow during the winter months. Park in the nearby spaces.

Follow the snowy road closely as far as the plateau where you cross the Gran Saint Bernard stream. Once you have traversed it and are on the bridge, turn right and follow a shallow forestry road that runs alongside the hamlets of La Tuette (1778m) and, shortly afterwards, goes underneath the Tunnel viaduct. Descend slightly on the bottom of the valley and then climb the steep couloir at the centre of the valley until you reach the Fonteinte plateau. Turn left and leave the road to proceed N towards the typical rocky tower, known as Tour des Fous. Leave the Tour to the left and carry on towards the Baou Pasture (2.369m), just before the ample final basin. Climb a series of hollows and hillocks and then turn left tracing a semicircle before reaching a nice saddle at 2.802 m., moving to the N face o the Pain de Sucre. Go up along it with your skis first, then on foot, on a decidedly steep section, before climbing on some easy rocks to reach the top (2.898m).

Make the descent via your uptrack. Once back on your skis, enchain your laps freely on pleasing slopes until Fonteinte, where you’ll continue straight on the valley floor until you reach the Grand Saint Bernard tunnel viaduct. The last section is along your skin track.

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November 24, 2020

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