Create your own guidebook
Download track
Quality : very good
GPX KML CSV
Location
Switzerland / Italy
Lombardy / Graubünden
Sondrio
Tirano / Brusio / Poschiavo
Valtellina, Valposchiavo

Key to symbols   
Stage point (start or end of stage)
Intermediate accommodation possibility
Summit
Pass
Town, village
Other locality

Catering
Doctor
Chemist
Bakery / grocery
Hardware / sports shop
Post
Bank / cash dispenser
Train
Coach
Taxi
Open automobile access

A Tarred or paved road
B Dirt track
C Mule trail
D Mountain trail
E Equipped trail (cables, ladders)
F No trail

Stroll / tourism (broad, non-exposed trail)
Hiking (mountain trail, in places narrow and exposed)
Alpine route (equipped or very exposed section, snow field, blocks)
R76 Tirano » Poschiavo
  |   8h25   |   20.9 km   |   1570 m   |   994 m

From Tirano, after paying a visit to the Sanctuary of the Madonna di Tirano, climb amongst vineyards, along an old mule track, to the typical hamlet of Roncaiola with its panoramic views. Then on to Sasso del Gallo, on the Swiss-Italian border, at the entrance to Poschiavo Valley. The high-altitude trail first leads over meadows past Viano and then through woodland to S. Romerio and Poschiavo.

Point Segment
Name Services Information Marking
Tirano
437 m
| ABC  1.9 km / 1h15
Roncaiola
816 m
| BCD  2.9 km / 1h40
Sasso del Gallo
1275 m
| D  1.9 km / 0h20
Viano
1282 m
| D  5.2 km / 2h20
San Romerio
1768 m
| D  7.3 km / 2h30
Cologna
1106 m
| D  1.7 km / 0h20
Poschiavo
1014 m
Detailed route description
Natural and cultural heritage
Other long-distance trails and alternative routes
The Via Alpina trail follows the same route as the Sentiero Italia trail up to Roncaiola. From Poschiavo to Eita it is also possible to follow the Via Valtellina to the North then Rif. Saoseo - Val di Campo - Val Viola.
Useful topographic maps
  • 279 Brusio ~ Swisstopo (1: 50'000)
  • Oberengadin 28 (Bergell - Puschlav) ~ Hallwag Kümmerly und Frey AG / 3-259-00887-X (1: 60'000)
Useful guidebooks
  • Puschlav ~ BAW Bündner Wanderwege (ISBN 3-259-03609-1)
  • Oberengadin ~ BAW Bündner Wanderwege (ISBN 3-7298-1137-1)
Comments

Favourites, criticisms ? Make your personal comments on this stage. For more general notes please use the comments section of the page Over to the Via Alpinists.
 


max. 1000 characters
  • Philippe - 2017-09-17
    Plutôt que de loger dans le fond de vallée à Poschiavo, j'ai eu une très bonne expérience un petit peu plus loin sur le parcours, dans la jolie pension de Selva (2 heures de marche depuis Poschiavo, début de l'étape R77) : http://www.selva-pensione-ristorante.ch/ +41 (0) 81 844 07 46
  • diehey - 2016-07-17
    Übernachtung im Casa sourca bei Frau Battilana 078 823 81 44 sehr empfehlenswert! 40.-Fr. mit Frühstück
    Im Ristorante Central nicht essen! Statt der drei Spezialitäten, wurden uns drei Degustationsmenus zum dreifachen Preis aufgetischt!?
  • Elisabeth - 2014-03-19
    Agréable chemin en forêt mais la signalisation est à revoir entre San Romerio et Poschiavo !
    Automatic translation [Google]
    Nice path in the forest but the signage is to review between San Romerio and Poschiavo!
  • dccobi - 2010-09-26
    gute Tour
    Automatic translation [Google]
    good tour
  • Via Alpina Valtellina - 2010-09-06
    the stage start at 450 m a.s.l. and reach at least ca. 1850 m. a.s.l. follow the infos about time and altitude in the diagram and the google map to know better the landscape... no specific difficulties, quite long stage... ca. 20 km (one day trip or stop in S. romerio or in Le Prese (Poschiavo Lake)... some km before poschiavo
  • daedalus - 2010-09-04
    the stage description says that the stage has over 3500m ascent and nearly 3000 of descent. However the altitude diagram shows only about 1500 ascent and 700 going down. Which is right?
  • Danny Bellotti - 2009-12-05
    Hello from Perth, Western Australia.
    I will be in Tirano, Provincia di Sondrio in 2010 and I would like to trek the Via Alpina.
    If there is anyone organizing a trek on the Via Alpina Valtellina please contact me at my email address.

    Thank you and kind regards,

    Danny Bellotti
Last update : 2011-04-28