VIVERE Yacht Charter
Yacht Description
VIVERE yacht is a 116.00 ft long motor yacht monohull and spends the summer season in Bahamas, USA - New England, USA - Florida East Coast, USA - South East, USA - North East and winter season in Bahamas, USA - Florida East Coast, USA - South East, USA - Florida West Coast. It was built by Azimut in 2008. A refit was done in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 twin cabins.
The motor yacht features 2x MTU 16V2000 2,400HP Each engines and a generator.
Accommodation
Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 10 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.
Cabin Breakdown
VIVERE Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
VIVERE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2022 to 2023 | $97,000 | $97,000 | $97,000 | $97,000 | $97,000 | $98,000 | $98,000 | $99,000 | $99,000 | $0 | $0 |
| Summer 2023 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $0 | $0 |
VIVERE yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
120,000
to
130,000
24,000 to
39,000
144,000 to 169,000
Discounts outside the main season are common.
7 day charter
60,000
to
65,000
12,000 to
19,500
72,000 to 84,500
Standard charter rate, base for all calculations.
3 day charter
30,000
to
32,500
6,000 to
9,750
36,000 to 42,250
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
60,000 / 6 * 3 days = 30,000
1 day charter
10,000
to
13,000
2,000 to
3,250
12,000 to 16,250
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 120,000 to 130,000 | 24,000 to 39,000 | 144,000 to 169,000 | Discounts outside the main season are common. | |
| 7 day charter | 60,000 to 65,000 | 12,000 to 19,500 | 72,000 to 84,500 | Standard charter rate, base for all calculations. | |
| 3 day charter | 30,000 to 32,500 | 6,000 to 9,750 | 36,000 to 42,250 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000 / 6 * 3 days = 30,000 | |
| 1 day charter | 10,000 to 13,000 | 2,000 to 3,250 | 12,000 to 16,250 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 60,000
High season rate: 65,000
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28
Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable
Day charters available from $15,000 / 8 hours + expenses.
Accepting AYCA or IYBA Uninspected Agreements.
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28
Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable
Day charters available from $15,000 / 8 hours + expenses.
Accepting AYCA or IYBA Uninspected Agreements.
Price Terms
Plus ExpensesVIVERE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Mike Minnuies
Captain: Mike Minnuies
Mike has been a licensed captain for over 20+ years, leading large crews and operating privately owned yachts, charter yachts and USCG Certified Passenger Vessels. Mike has been the Captain of Vivere from Florida to New England since 2010! As Captain, he has managed the maintenance and operation of this luxury yacht, assuring that she is ready to operate in tip-top shape for charter. Mike is enthusiastic about cater aboard Vivere and is experienced with all types of guests: couples, VIPs, celebrities or families from around the world planning a once-in-a-lifetime experience. He was previously captain aboard Avanati, which had many successful charters throughout his term.
Chef: Tory Martindale
Currently Chef Tory has been working as a Private Chef and F&B director for a financial corporation. Here he oversaw catering for the office, jet, helicopter and yacht as well as controlling the wine cellar program and cigar library. Tory has an exceptional culinary and customer service pedigree, having served as spent 24 years at Four Seasons Hotels and Resorts. Chef Tory had spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara, Vancouver, Four Seasons Resort Whistler for the 2010 Olympics The Four Seasons Palm Beach where he was instrumental in developing the concepts for the 2018
renovation and repositioning of the resorts food and beverage in the local market. Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all the senses for full appreciation; he continually strives to create memorable dining experiences for his guests. “I LOVE TO CREATE DISHES BY MIXING DIFFERENT CULTURAL PINPOINTS OF FLAVOR AND STYLE. A CHEF’S MIND IS A GIANT LIBRARY OF FLAVORS, COMBINATIONS, TECHNIQUES AND PLATING CONCEPTS. WHENEVER I BUILD A DISH, IT’S LIKE FLIPPING THROUGH A MASSIVE DIRECTORY AND FINDING THE NUANCES THAT MAY CONNECT ONE ITEM TO ANOTHER AND THEN SYNERGIZING IT ALL INTO WHAT YOU ARE CREATING AT THE MOMENT.”
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