High Andes Expedition
August 8 – August 15, 2026
Guests typically depart one day prior, arriving in Santiago (SCL) the following morning. International flights to Santiago are not included.
Arrival at Santiago International Airport (SCL), followed by a private transfer to your hotel.
Time at leisure to rest and settle in.
In the evening, guests are welcomed with a private dinner prepared by a chef, accompanied by sommelier-selected wines. The experience includes an introduction to Chile’s history and cultural landscape.
A mountain and weather briefing is provided in preparation for the expedition ahead.
Breakfast in Santiago, followed by a helicopter transfer to the mountain lodge in La Parva.
Upon arrival, guests settle into the lodge set against panoramic views of the Andes, with the option to enjoy resort skiing in La Parva and Valle Nevado.
Lunch is served at the lodge or on the mountain.
The evening begins with a briefing, followed by a chef-prepared dinner with curated wine pairings.
Breakfast at the lodge, followed by a day with your guide focused on resort skiing, equipment review, and safety preparation.
The day is designed to assess conditions and ensure readiness for helicopter operations.
Lunch is served on the mountain.
The evening concludes with a chef-prepared dinner and sommelier-selected wines.
Each day begins with breakfast at the lodge, followed by a briefing and preparation with your guide.
Weather permitting, guests depart by helicopter to access remote alpine terrain, including glaciers, high mountain passes, and long descents across the Andes.
Lunch is served in the mountains.
Evenings are spent at the lodge, with a post-ski debrief followed by chef-prepared dinners paired with sommelier-selected wines.
Breakfast at the lodge, followed by a helicopter transfer to Santiago.
Guests then travel to the Concha y Toro vineyards in Pirque for a private wine experience, including lunch at Bodega 1883, vineyard exploration, and curated tastings.
The evening concludes with dinner at one of Santiago’s premier restaurants.
Breakfast at your hotel, followed by time at leisure.
Guests may enjoy a final lunch in Santiago at Aquí Está Coco, one of the city’s most renowned seafood restaurants, founded in 1973 by chef Jorge “Coco” Pacheco, before returning to the hotel to relax and prepare for departure.
A private transfer is arranged to Santiago International Airport (SCL) for evening international flights.
