With the long day ahead it was still dark when we started out - the first bit being downhill back onto the glacier, where it was just getting light as we put the skins on ... not easy in the freezing temperature.
From here we cut around the top of the glacier and into the valley that cut down from the plateau below the Serpentine. We had a few problems with the skins not sticking in the cold, and at one point Bryon resorted to crampons, while he warmed them up, as his stopped sticking at all.
As we got higher the sun came up over the peaks, still in shadow on our side, but the hut below was getting the first rays.
As we came out over the top of the valley on to the plateau we met the sun .. warmth for the the first time this morning, and our first views of the Serpentine, and the Pigne sticking up over the top.The next section was a much flatter, as we worked over to the Serpentine.
This was the big challenge for this route, the track being narrow and steep, with consequences for any fall.
With great relief we got over the top of this section, and looked at the next one - flatter again for a while then a climb up to the summit.
We made it over to the col before cutting left and up to the top of the Pigne.
The views were fantastic, all the 4000m peaks in the Haute Valais laid out in front of us. I could not resist the photo of Bryon with the classic view of the Matterhorn in the background.
The summit pics were just as brilliant.
We were not alone here, all the other parties congregated on the top - this was one of those rare days when the weather played ball and we were fit enough to enjoy it.
Finally we had to make a move before the snow got too soft. We dropped down to the col.
From here we followed the slopes down towards the glacier.the snow was great and we had some perfect spring snow, although it got a little too soft at the bottom.
We stopped to enjoy the "classic" view of the vignettes hut .. one of the most spectacular in the alps.The hut was crowded again, but the warden was brilliant and served up a delicious stew... Chamois, but I am not sure most people understood what it was.