Winter opening: Please note: During winter when the hut is closed it is available the winter shelter (unmanaged), Reservation not required Summer opening: SPRING, from 22 March to 4 May 2014 - SUMMER from 21 June to 7 September 2014 (dates are subject to change according the opening of the lifts)
Altro:Si prega di verificare l'apertura degli impianti prima di organizzare la vostra gita! www.freerideparadise.it
Prices for the season 2014
HB alpine clubs members: € 62 per person HB non members: € 73 per person HB for alpin club member younger than 18 years old: € 55 per person HB Mountain Guide IFMGA: € 30
HALFBOARD ACCOMODATION INCLUDES: overnight stay, breakfast buffet sweet&salty whit hot tea for your thermos, dinner (2 first courses, 2 main dishes, bread and dessert).
History and description
At the head of the glacial basin of Lys, at a height of 3637m on the Garstlet glacier, Capanna Gnifetti sleeps 176 in rooms of 6 beds (double bunks) and 4 large room sleeping 10/15. It has bathrooms and communal washrooms, 5 showers, electric lighting, SOS radio rescue and a winter shelter open during the period of closure. Capanna Gnifetti is the base for all excursions on Mont Rosa. It is the historical stopover for more challenging climbs, for the ascent to Capanna Margherita and high altitude cross-overs.
Halfboard accommodation includes: overnight stay, breakfast buffet whit hot tea for your thermos, dinner (2 first courses, 2 main dishes, bread and dessert).
The route to the refuge is via a glacier trail of about 1 hour walking that starts from the new station of the funifor Passo Salati-Indren at 3275m above see level, with a difference in height of 372 m. Indren can be reached with the Monterosaski lift system from Alagna or Gressoney LT
Mont Rosa is the beginning and continuity of the history of Alagna,the small Walser village clinging to its southern wall. The refuges of Monte Rosa (Capanna Margherita, Capanna Gnifetti, Refuge Barba Ferrero, Refuge Pastore and Refuge Carestia) are all part of its history and Alpine tradition and are the proud results of those who wanted and managed them for more than 100 years