Champoluc

www.livetoski.co

 

Champoluc is situated at one end of the Aosta Valley in the Italian Alps.

It is a beautiful Ski area with some truly fantastic Skiing and a large off piste area.

From Champoluc you can access Gressoney in the next valley and then Alagna in the next valley to that.

These three valleys are often likened to the three valleys in France.  The whole area is called, “Monterosa Ski”

The village of Champoluc is at an altitude of 1579 m and is beautiful often covered in snow.

From the center of Champoluc you take a Gondola called,  “Crest”  This takes you too an altitude of 1980 m.

When you leave the Gondola you have a choice of 2 Restaurants.  There are 2 Nursery slopes and the Ski school meeting points.

Also you can Ski down to the village on a Red run.  Near the bottom on the right there is a small bar which has a great atmosphere and is a great place to stop and have a drink.

So from the top of Crest Gondola if you walk past the Ski school meeting points you come to another Gondola.

From here you can Ski the Red runs which take you back to the start of the Gondola.

Or you can take a chair lift which takes you to the top of,  “Goats Pass”  This is a Red run which is quite narrow at the start between 2 sets of rocks.

It is a fantastic view point from over 2700 m.

At the bottom of this run you come to 2 chair lifts.  Go to the right hand side if you want to come back.

Going to the left takes you further over to the,  “Frachey” area.

Over here there are some nice Blue runs for beginners/intermediates.  Also some Red runs and a lot of great off piste.

The connecting lift to,  “Gressoney” is also accessible from here.

Based in Champoluc is a Ski trainer called,  “Duncan Adamson”  of   http://www.internationalsnowsportschool.com/

He is one of the top Instructors I’ve seen and is a great guy and very easy to get on with.  You really cannot get any better.

All in all Champoluc is a great Ski area with fantastic traditional Italian food and a beautiful village with great atmosphere.