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News / Snow conditions in the mountains 1.3.2013

Snow conditions in the mountains 1.3.2013

1.03.2013
Since Wednesday, it has been dry in the mountains with mostly cloudy and foggy weather. The freezing level was at about 1300 m above sea level, occasionally dropping lower, but today it has risen to around 1700 m. The snowpack has been settling and slowly transforming, also melting lower down. Individual small avalanches have released from steep high-mountain slopes, and a few wet snow slab avalanches have been observed lower down. A crust has formed on the surface.

At 2500 m in the Julian Alps there is up to about 360 cm of snow, at 1500 m up to 250 cm and at 1000 m about 120 cm. Elsewhere in our mountains, snow depth at 1500 m is from 100 to 140 cm, at 1000 m up to about 110 cm. Below 1000 m the snowpack has settled considerably.

The snowpack is mostly covered with a thin crust, but in lower elevations it is soupy and soft. It will freeze overnight. On wind-exposed spots it is quite wind-packed. Extensive areas of wind slab. Numerous cornices on ridges.

Avalanche danger has mostly decreased to level 2, but during the day, especially on sun-exposed slopes due to solar radiation, it will increase. The surface crust will strengthen. Snow will freeze at night, but during the day, except in shaded areas, it will become soggy.

Snow will transform and settle faster, only in gullies will this process be slower.

Dry and sunny weather will continue. After tomorrow's transient cooling, when the freezing level temporarily drops below 1000 m a.s.l., it will warm up again to today's level by Sunday.

Snow will continue to transform and settle, and melt lower down.

It will freeze overnight and become icy in places in the morning.

During the day, under the influence of the sun, snow will become soggy and soften, the possibility of sloughing will increase on sun-exposed slopes.

New report will be issued on Monday, 4.3.2013



General avalanche danger is level 2 on the European five-level scale.



Source: ARSO
         
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