Zottachkopf (2,046 m)

DIRECTIONS (Ascent):

Immediately after the alpine hut, the well-marked and signposted path begins heading south towards Rattendorfer Schneid. After a few minutes, signs direct you to the left towards Zottachkopf. The path moderately ascends over the alpine terrain to a "stone sea" made of massive rock boulders directly below the Zottachkofel massif. After crossing this according to the markings, you reach a well-signposted crossroads at a rock foot, where you face the choice:

Via ferrata (to the right) or the Sagmeister path (to the left).

Feel free to take the first option; the effort will be worthwhile. Also: if you really cannot manage the so-called "key point" at the start of the via ferrata (which you reach just after the mentioned crossroads), you can easily turn back and take the Sagmeister path for the summit attempt.

On both routes, the ascent over fossil-rich shell and reef limestone is a light climb and should pose no problems since the path is only slightly to moderately exposed. Just before the summit structure, you pass a narrow notch, and after climbing the last steep rock slab, you can already enjoy the magnificent summit view "made by Zottachkopf".

DIRECTIONS (Descent):

Walk a few meters back along the ascent path, then turn right onto the south-facing slope of the Zottachkofel massif. Over a scree slope, descend to the Rattendorfer Schneid. There you meet the Carnic high trail (KHW 403), which you then follow westward along the Rattendorfer Schneid. After just under half an hour, you reach a fork where you descend north again to the Rattendorfer Alm.

This varies depending on the season. Always included, however, are:

Functional hiking clothing, wind jacket, headgear, rainwear/protection, hiking boots, provisions, enough drinks, change of clothing, various personal items like camera, mobile phone, sunscreen, sunglasses, first aid kit, etc.

There are records indicating that cheese has been produced on the pastures of the Gail valley since the 13th century. The tradition of cheese making has been passed down from generation to generation in individual families for 700 years. By carefully managing the resources provided by nature, the alpine herdsmen contribute to preserving the beautiful cultural landscape.

This is also true on the Rattendorfer Alm, one of 13 member alms in this region that produce the "Gailtaler Almkäse g.U." according to a traditional, established method. The "g.U." stands Europe-wide for "Protected Designation of Origin" – you will surely want to convince yourself of the taste and authenticity of this product after the eventful mountain route to the Zottachkopf.

In the alpine hut on the Rattendorfer Alm.