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VIVA LA VIDA

€70,000 - €79,000 / WEEK

8+1 guests (one guest sleeping on Pullman bed)
2 King, 1 Twin with Pullman and 1 Twin convertible to Queen

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
9
TOTAL
CREW
4
CHARGES
FROM
€70,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Electric Heads: -
Engine Details
-
Fuel Consumption: 45
Cruising Speed: 8,5 knots
Max Speed: 10 knotsUS Gall/Hr
Details
Type: Cat
Beam: 11.53 Metres
Draft: 2.2 Metres
Pax: 9
YearBuilt: 2022
Builder: Sunreef Yachts
Flag: Cayman Island
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Windwards
Summer Area: W. Med -Riviera/Cors/Sard.
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: Tender ZAR Z5
Dinghy hp: 100hp
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Christian Stollery
Nation: Spanish/English
Languages: Spanish, English, French, Italian, Arfikaans
Chef
Sara Corsco
Nation: Italian
Captain: Christian Stollery
Languages: Spanish, English, French, Italian

Captain Chris was brought up in Spain in a family with a long sailing tradition. At a very young age, he developed a strong passion for the sea which, once combined with extensive sailing experience (including seven Atlantic crossings as well as passages from the Northern Europe or Red Sea to the Med), has made him a reliable and highly professional Captain. Over the years, Chris has acquired excellent knowledge of a wide range of sailing areas around the world. He soon grew fond of water sports, especially kitesurfing, wakeboarding and diving. Moreover, he holds a Dive Instructor certification. All water sports enthusiasts may rest assured that Chris will be the most welcoming host. Together with his partner, Natalia, they have created a reputable team, highly valued by charter guests for their easy disposition, excellent hospitality skills, which are a guarantee of a relaxing and enjoyable holiday on board VIVA LA VIDA.


Chef: Sara Corsco
Languages: Italy, English, Spanish, French

Sara’s passion for cooking was born when she was a child, growing up surrounded by a family that always gave a great importance to the quality of food. Easy-going, patient and always open to learn from others, she is now thriving as a Chef. Fascinated by gastronomic and innovative cuisine, Sara presents a lot of flexibility with a culinary culture from the world. Her love for healthy life and creative cooking reflects in a unique way in the galley: her main skill is to see creativity in simple ingredients and transform them into art.


Deckhand: Brandon Graff
Languages: English

With a longstanding boating background, Brandon is a skilled deckhand with a passion for aquatics and water sports.
Dynamic and full of motivation, he has built over a decade of experience as a swim instructor and lifeguard. He then learned how to sail and started his career as a marine technician, doing warranty service and repair on yachts, which gave him great knowledge of vessels. The next logical step for him was to sail. His time outside of the industry offered him many highly transferable skills used now.
Very outgoing and versatile, Brandon is capable of taking on whatever he sets his mind to. He is also eager to provide the absolute best in terms of service, professionalism, and dedication. 


Stewardess: Savannah Buys
Languages: English, Arfikaans

Coming from South Africa, Savannah is an enthusiastic and passionate stewardess.
With excellent communication and organisation skills, she will create pure bliss on board whether it comes to table dressing, flower arrangements or yacht keeping.
Besides, she is an avid swimmer and loves exploring rock pools, as well as travelling and immersing in new cultures.


Day 1


BREAKFAST
Coffee /Tea
Fresh vitamin juice, ginger peach and apple
Banana pancake with maple syrup and almond flakes
Homemade bread and focaccia
Home made seasonal jam
Oregano grilled tomatoes
Seasonal fruit platter


LUNCH
Vietnamite rice rolls with peanut and soya spicy sauce
Catalan style Bacalao Xató - cod cubes with anchovies escarole olives and romesco sauce
Falafel Xató - with    escarole    olives    and    romesco    sauceMint mango mousse topped with choco crumble


DINNER
Eggplant parmesan roses
Beef steak tagliata with rocket pesto, zucchini sticks and green pepper sauce
Chickpeas and zucchini cannelloni with rocket pesto and green pepper sauce
Vin santo and anise cooked pear with almond ice cream


Day 2


BREAKFAST
Coffee /Tea
Antioxidant red fruits and mint juice
Cinnamon breakfast fluffy cake
Whole grain avocado toast with sesame seed dressing
French herb and cheese omelette
Bread /Jam
Seasonal fruit platter


LUNCH
Tipical Corse Zucchini and brocciu Bigne’ with paprika garlic mayonnaise
Meetballs in tomato spiced sauce with cumin home made pitta bread
Eggplant and scamorza meetballs in tomato spiced sauce with cumin home made pitta bread
Peach and lemon chia pudding


DINNER
Snapper fish carpaccio with grapefruit vinaigrette and celery mayo
Zucchini and beetroot carpaccio with grapefruit vinagrette and celery mayo
Monkfish with chard, avocado mousse and aromatic millet salad
Tempeth with chard, avocado mousse and aromatic millet salad
Cantucci and zabaione mousse


Day 3


BREAKFAST
Coffee /Tea
Banana, chia and chocolate oatmeal smoothie
Vegan buckwheat red fruit tart
Homemade wholemeal bread
Seasonal jam
Eggs on demand : fried, poach, scrambled
Seasonal fruit platter


LUNCH
Tomato and melon Gazpacho
Juicy baked pork with carrot cream and bruxell sprouts
Seed beans burgher with carrot cream and bruxell sprouts
Creamy coffee cheesecake


DINNER
Spicy tuna on cube crispy rice
Spicy beans and red pepper on cube crispy rice
Gravelex salmon with potato millefeuille and pink pepper green beans
Maple hoisin tofu with potato millefeuille and pink pepper green beans
Greek Yogurt mousse with red fruit and crunchy crumble


Day 4


BREAKFAST
Coffee /Tea
Orange, carrot and tumeric ginger juice
Grandma's apple cake
Spanish spinach tortila
Seasonal Jam
Bread
Seasonal fruit platter


LUNCH
Colorful tomatoes and fresh basil salad with buffalo mozzarella mousse, balsamic vinegar cream and
cruncy homamade grissini
Cous cous ‘’alla Trapanese’’, cous cous topped with fish soup, seafood and saffron
Cous cous ‘’alla Trapanese’’,Vegetarian version, saffron chickpeas and greens
Mirto mousse with rosmery biscuits


DINNER
Citrus Salmon and avocado tartare
Citrus cauliflower and broccoli avocado tartare
Tuna tataky in crispy sesam, moustard kale salad and ginger glassed carrot
Watermelon or tofu tataky in crispy sesam, moustard kale salad and ginger glassed carrot
Fondant chocolate cake with pistacchio sauce


Day 5


BREAKFAST
Coffee /Tea
Blueberry coconut mint smoothie
Cinnamon orange porridge with dried fruit, seeds and chocolate chips
Salty pancakes with poached eggs and salmon
Seasonal Jam
Wholemeal bread
Seasonal fruit platter


LUNCH
Carasau bread millefuille with bottarga and lemon ricotta
Carasau bread millefuille with toasted pistacchio and lemon ricotta
Home made pasta in spinach cream, with crispy dried tomates ,smoked cashwnut and pecorino sauce
Raw avocado and cocoa cheese cake


DINNER
Spinach and pear salad with walnuts gorgonzola cheese and Sardinian honey
Curry ginger garlic chicken, wilde rice and spicy zucchini
Curry ginger garlic lentils, wild rice and spicy zucchini
Tipical spanish creamy ‘’tarta de queso’’


Day 6


BREAKFAST
Coffee /Tea
Spirulina lemon green juice
French Pain Perdu with fruit and honey
Spinach and mushroom Scrambled eggs
Home made bread with fresh tomatoes dressing
Bread /Jam
Seasonal fruit platter


LUNCH
Red pepper and feta crispy rolls
5 spiced Filet de beuf with steamed aromatic aubergine and mirto rosmary glasse
5 spiced tofu with steamed aromatic aubergine and mirto rosmary glasse
Tipical sardinian Seadas with lemon and honey


DINNER
Spicy prawn mango salad
spicy tofu mango salad
Pistacchio and peanuts-crusted halibut with wild rocket and parsley vichyssoise
Pistacchio and peanuts-crusted butternut squash with wild rocket and parsley vichyssoise
Apple french ‘’tarte tatin’’ with vanilla and cinnamon ice cream


Day 7


BREAKFAST
Coffee /Tea
Ginger pineapple juice
Almond and dark chocolate chips oatmeal cookies
Crepes with different topping salty or sweety
Bread /Jam
Seasonal fruit platter


LUNCH
Classic hummus with home made pitta bread
Orange and fennel salad with Tropea red onions
Beetroot gnocchi in gorgonzola sauce, rosmary italian salsiccia and walnuts
Beetroot gnocchi in gorgonzola sauce, rosmary bluberrry and walnuts
Classic Italian Tiramisu’

DINNER
Caribbean-style red snapper ceviche
Caribbean-style mushrooms and tofu ceviche
Grilled octopus with sweet potato puree and garlic asparagus
Millet thyme peas and broccoli meatballs with sweet potato puree and garlic asparagus
‘’Mamma mia’’ chocolate and hazelnuts dessert with chantilly and cruncy crumble

Rates are Plus Expenses
Summer 2023:
High Season: €79 000 + APA 30% + VAT
Mid-Season: €76 000 + APA 30% + VAT
Low Season: €70 000 + APA 30% + VAT

High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October

Winter 2023/24:
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$98 000 – 9 pax

Christmas& New Year’s : +20% surcharge

For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 11.53 Metres
  • : 2.2 Metres
  • : 9
  • : 2022
  • : Sunreef Yachts
  • : 8,5 knots
  • : 10 knots
  • : Yes
  • : Yacht offers Rendezvous Diving only
  • : Christian Stollery
  • : Cayman Island
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: -
Engine Details
-
Fuel Consumption: 45
Cruising Speed: 8,5 knots
Max Speed: 10 knotsUS Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Windwards
Summer Area: W. Med -Riviera/Cors/Sard.
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: Tender ZAR Z5
Dinghy hp: 100hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Christian Stollery
Nation: Spanish/English
Languages: Spanish, English, French, Italian, Arfikaans
Chef
Sara Corsco
Nation: Italian
Captain: Christian Stollery
Languages: Spanish, English, French, Italian

Captain Chris was brought up in Spain in a family with a long sailing tradition. At a very young age, he developed a strong passion for the sea which, once combined with extensive sailing experience (including seven Atlantic crossings as well as passages from the Northern Europe or Red Sea to the Med), has made him a reliable and highly professional Captain. Over the years, Chris has acquired excellent knowledge of a wide range of sailing areas around the world. He soon grew fond of water sports, especially kitesurfing, wakeboarding and diving. Moreover, he holds a Dive Instructor certification. All water sports enthusiasts may rest assured that Chris will be the most welcoming host. Together with his partner, Natalia, they have created a reputable team, highly valued by charter guests for their easy disposition, excellent hospitality skills, which are a guarantee of a relaxing and enjoyable holiday on board VIVA LA VIDA.


Chef: Sara Corsco
Languages: Italy, English, Spanish, French

Sara’s passion for cooking was born when she was a child, growing up surrounded by a family that always gave a great importance to the quality of food. Easy-going, patient and always open to learn from others, she is now thriving as a Chef. Fascinated by gastronomic and innovative cuisine, Sara presents a lot of flexibility with a culinary culture from the world. Her love for healthy life and creative cooking reflects in a unique way in the galley: her main skill is to see creativity in simple ingredients and transform them into art.


Deckhand: Brandon Graff
Languages: English

With a longstanding boating background, Brandon is a skilled deckhand with a passion for aquatics and water sports.
Dynamic and full of motivation, he has built over a decade of experience as a swim instructor and lifeguard. He then learned how to sail and started his career as a marine technician, doing warranty service and repair on yachts, which gave him great knowledge of vessels. The next logical step for him was to sail. His time outside of the industry offered him many highly transferable skills used now.
Very outgoing and versatile, Brandon is capable of taking on whatever he sets his mind to. He is also eager to provide the absolute best in terms of service, professionalism, and dedication. 


Stewardess: Savannah Buys
Languages: English, Arfikaans

Coming from South Africa, Savannah is an enthusiastic and passionate stewardess.
With excellent communication and organisation skills, she will create pure bliss on board whether it comes to table dressing, flower arrangements or yacht keeping.
Besides, she is an avid swimmer and loves exploring rock pools, as well as travelling and immersing in new cultures.


Day 1


BREAKFAST
Coffee /Tea
Fresh vitamin juice, ginger peach and apple
Banana pancake with maple syrup and almond flakes
Homemade bread and focaccia
Home made seasonal jam
Oregano grilled tomatoes
Seasonal fruit platter


LUNCH
Vietnamite rice rolls with peanut and soya spicy sauce
Catalan style Bacalao Xató - cod cubes with anchovies escarole olives and romesco sauce
Falafel Xató - with    escarole    olives    and    romesco    sauceMint mango mousse topped with choco crumble


DINNER
Eggplant parmesan roses
Beef steak tagliata with rocket pesto, zucchini sticks and green pepper sauce
Chickpeas and zucchini cannelloni with rocket pesto and green pepper sauce
Vin santo and anise cooked pear with almond ice cream


Day 2


BREAKFAST
Coffee /Tea
Antioxidant red fruits and mint juice
Cinnamon breakfast fluffy cake
Whole grain avocado toast with sesame seed dressing
French herb and cheese omelette
Bread /Jam
Seasonal fruit platter


LUNCH
Tipical Corse Zucchini and brocciu Bigne’ with paprika garlic mayonnaise
Meetballs in tomato spiced sauce with cumin home made pitta bread
Eggplant and scamorza meetballs in tomato spiced sauce with cumin home made pitta bread
Peach and lemon chia pudding


DINNER
Snapper fish carpaccio with grapefruit vinaigrette and celery mayo
Zucchini and beetroot carpaccio with grapefruit vinagrette and celery mayo
Monkfish with chard, avocado mousse and aromatic millet salad
Tempeth with chard, avocado mousse and aromatic millet salad
Cantucci and zabaione mousse


Day 3


BREAKFAST
Coffee /Tea
Banana, chia and chocolate oatmeal smoothie
Vegan buckwheat red fruit tart
Homemade wholemeal bread
Seasonal jam
Eggs on demand : fried, poach, scrambled
Seasonal fruit platter


LUNCH
Tomato and melon Gazpacho
Juicy baked pork with carrot cream and bruxell sprouts
Seed beans burgher with carrot cream and bruxell sprouts
Creamy coffee cheesecake


DINNER
Spicy tuna on cube crispy rice
Spicy beans and red pepper on cube crispy rice
Gravelex salmon with potato millefeuille and pink pepper green beans
Maple hoisin tofu with potato millefeuille and pink pepper green beans
Greek Yogurt mousse with red fruit and crunchy crumble


Day 4


BREAKFAST
Coffee /Tea
Orange, carrot and tumeric ginger juice
Grandma's apple cake
Spanish spinach tortila
Seasonal Jam
Bread
Seasonal fruit platter


LUNCH
Colorful tomatoes and fresh basil salad with buffalo mozzarella mousse, balsamic vinegar cream and
cruncy homamade grissini
Cous cous ‘’alla Trapanese’’, cous cous topped with fish soup, seafood and saffron
Cous cous ‘’alla Trapanese’’,Vegetarian version, saffron chickpeas and greens
Mirto mousse with rosmery biscuits


DINNER
Citrus Salmon and avocado tartare
Citrus cauliflower and broccoli avocado tartare
Tuna tataky in crispy sesam, moustard kale salad and ginger glassed carrot
Watermelon or tofu tataky in crispy sesam, moustard kale salad and ginger glassed carrot
Fondant chocolate cake with pistacchio sauce


Day 5


BREAKFAST
Coffee /Tea
Blueberry coconut mint smoothie
Cinnamon orange porridge with dried fruit, seeds and chocolate chips
Salty pancakes with poached eggs and salmon
Seasonal Jam
Wholemeal bread
Seasonal fruit platter


LUNCH
Carasau bread millefuille with bottarga and lemon ricotta
Carasau bread millefuille with toasted pistacchio and lemon ricotta
Home made pasta in spinach cream, with crispy dried tomates ,smoked cashwnut and pecorino sauce
Raw avocado and cocoa cheese cake


DINNER
Spinach and pear salad with walnuts gorgonzola cheese and Sardinian honey
Curry ginger garlic chicken, wilde rice and spicy zucchini
Curry ginger garlic lentils, wild rice and spicy zucchini
Tipical spanish creamy ‘’tarta de queso’’


Day 6


BREAKFAST
Coffee /Tea
Spirulina lemon green juice
French Pain Perdu with fruit and honey
Spinach and mushroom Scrambled eggs
Home made bread with fresh tomatoes dressing
Bread /Jam
Seasonal fruit platter


LUNCH
Red pepper and feta crispy rolls
5 spiced Filet de beuf with steamed aromatic aubergine and mirto rosmary glasse
5 spiced tofu with steamed aromatic aubergine and mirto rosmary glasse
Tipical sardinian Seadas with lemon and honey


DINNER
Spicy prawn mango salad
spicy tofu mango salad
Pistacchio and peanuts-crusted halibut with wild rocket and parsley vichyssoise
Pistacchio and peanuts-crusted butternut squash with wild rocket and parsley vichyssoise
Apple french ‘’tarte tatin’’ with vanilla and cinnamon ice cream


Day 7


BREAKFAST
Coffee /Tea
Ginger pineapple juice
Almond and dark chocolate chips oatmeal cookies
Crepes with different topping salty or sweety
Bread /Jam
Seasonal fruit platter


LUNCH
Classic hummus with home made pitta bread
Orange and fennel salad with Tropea red onions
Beetroot gnocchi in gorgonzola sauce, rosmary italian salsiccia and walnuts
Beetroot gnocchi in gorgonzola sauce, rosmary bluberrry and walnuts
Classic Italian Tiramisu’

DINNER
Caribbean-style red snapper ceviche
Caribbean-style mushrooms and tofu ceviche
Grilled octopus with sweet potato puree and garlic asparagus
Millet thyme peas and broccoli meatballs with sweet potato puree and garlic asparagus
‘’Mamma mia’’ chocolate and hazelnuts dessert with chantilly and cruncy crumble

Rates are Plus Expenses
Summer 2023:
High Season: €79 000 + APA 30% + VAT
Mid-Season: €76 000 + APA 30% + VAT
Low Season: €70 000 + APA 30% + VAT

High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October

Winter 2023/24:
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$98 000 – 9 pax

Christmas& New Year’s : +20% surcharge

For the all-inclusive charters a small APA of 5% is recommended to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, air fares, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

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