Gola Gorroppu Excursion

Difficulty: medium.  

The excursion to Gorroppu is considered a good merit among the most interesting and spectacular tours of the entire Supramonte.
Departure is set at about 08:30.
With the Jeep ride accompanied by our guides, you head towards the towns of Oddoene and S’abba Arva.

From this point the road becomes a dirt road, with stretches running alongside the Flumineddu river, immersed in lush vegetation made up of Oleanders, Alders, Arbutus, Lentiscus and numerous aromatic plants. After arriving at the gorge, the trip continues along the path that leads towards the deserted shore of the river. 

 The landscape is unique, it is in front of an impressive karst phenomenon originating from tectonic upheavals that united with the erosive action of water giving rise to high walls that reach 400 meters in height. Going inside the gorge you can see the wilder environment of the Supramonte with its numerous hollows and evidence of past geological eras. After visiting inside, heading back along the path you reach the lay-by where you can stop for a snack.

Return to the village is planned for the evening.

PROGRAMME:

8:30 Departure by jeep. 10:15 Arrival at the Canyon, 10:30 Start trekking and visit the gorge, 13:30 Return to the  car for lunch break,  15:00 Departure from the gorge, 16:30 Return to hotel

NOTE: 

Medium difficulty trekking suitable for people able to walk three hours on rocky terrain with sloped sections. The essentials include trekking or gym type shoes provided that they are robust, rucksack, two litres of water per person during the summer. 
We recommend a hat, seasonal clothing, swimsuit and towel to stop at the river in summer.

THE EXCURSION INCLUDES: 

off-road support, support from the guide, lunch of carasau bread (very thin bread of Sardinia), moddizosu (typical Sardinian bread), cheeses, cold cuts, cannonau wine, fruit, and digestif.

Upon request with a minimum of eight people, it is possible to organize a traditional lunch in a farm house with roasted meats and local dishes.

Text by Michelangelo Ruiu