NOT GUILTY III
Aft Deck
Lower deck
One Master suite with king size bed and es-suite bathroom
One VIP suote with queen size bed and es-suite bathroom
One triple suite with king size beb , pullman berth and es-suite bathroom
One Twin suite with two single beds, pullman berth and es-suite bathroom
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| MYBA Charter Agreement MYBA+HYBA charter agreement MYBA & HYBA * All particulars are believed to be correct but cannot be guaranteed. **Professional photoshoot in process | |
| Fuel Consumption: | 500 |
| Cruising Speed: | 21 |
| Max Speed: | 25US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 6.4 Metres |
| Draft: | 2.2 Metres |
| Pax: | 10 |
| Refit: | 2025 |
| YearBuilt: | 1999 |
| Builder: | Cantieri Nav |
| JetSkis: | Yes |
| Flag: | MALTESE |
| Engines: | MYBA Charter Agreement MYBA+HYBA charter agreement MYBA & HYBA * All particulars are believed to be correct but cannot be guaranteed. **Professional photoshoot in process |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | YAMAHA 70hp | NOVURANIA 4,20 m |
| Dinghy hp: | 70hp |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | Yes |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Name: Andreas Fevgas
Position details: Captain
Nationality: Greek
Languages: English, Greek
Description:
Captain Fevgas demonstrated exceptional leadership, professionalism, and seamanship throughout his service. He consistently ensured the highest standards of safety, navigation, and operational efficiency, while maintaining a calm and confident presence under all conditions. His extensive experience was evident in vessel handling, passage planning, crew management, and guest satisfaction.He fostered a positive and disciplined working environment, promoting teamwork, clear communication, and respect among crew members. Captain Fevgas showed strong organizational skills, attention to detail, and a proactive approach to problem-solving, ensuring smooth daily operations and successful voyages.
Name: Marios Nikolopoulos
Position details: Chef
Nationality: Greek
Languages: Greek, English
Description:
Marios is an accomplished and passionate Chef with extensive international experience across Greece, Germany, and the United Kingdom, bringing a refined approach to Mediterranean and contemporary cuisine. With a strong foundation in Greek, Cretan, Italian, and international culinary traditions, he combines authentic flavours with modern techniques and elegant presentation, creating memorable dining experiences tailored to each guest. Highly skilled in hot kitchen operations, including pan work, grilling, pass management, fish filleting, and premium meat preparation, with experience in demanding restaurant and luxury hospitality environments. His expertise extends to menu design and development, sous vide and contemporary cooking techniques, food cost control, and maintaining the highest standards of hygiene, organisation, and consistency. Calm, adaptable, and hands-on, he thrives in dynamic environments where discretion, precision, and attention to detail are essential. With a natural commitment to excellence and a passion for quality ingredients, he brings professionalism, creativity, and a warm culinary touch to every service, ensuring an exceptional and personalised experience for guests.
Name: Dimitris Laliotis
Position details: Deckhand
Nationality: Greek
Languages: English, Greek
Description:
Dimitris consistently demonstrates strong organizational abilities, reliability, and a solution-focused mindset. He efficiently coordinates daily operational activities and maintains clear communication with crew members and external stakeholders to ensure smooth vessel operations.He works well under pressure, manages multiple responsibilities with accuracy, and shows initiative in resolving operational challenges. His professional attitude and attention to detail make him a dependable and valued member of the team.
Name: Elena Mazi
Position details: Stewardess
Nationality: Greek
Languages: Greek, English
Description:
Elena consistently provides a high level of guest service and professionalism. She ensures that guests feel welcomed, comfortable, and well cared for at all times. Her attention to detail, positive attitude, and strong work ethic contribute significantly to the onboard experience.She works efficiently both independently and as part of a team, handling service duties, guest requests, and daily responsibilities with confidence and discretion. Elena remains calm, organized, and professional in fast-paced and demanding environments.
Name: Pavlos Poulidis
Position details: Deckhand
Nationality: Greek
Languages: Greek, English
Description:
Pavlos is a maritime professional with international sea service experience across commercial container vessels and luxury yachting operations. He combines strong academic knowledge with practical onboard expertise in bridge watchkeeping, deck operations, navigational support, and tender boat handling. Having served aboard large-scale container ships with Costamare Shipping and Capital Executive, Pavlos has developed a disciplined, safety-focused, and highly professional approach to maritime operations. His experience within the luxury boating sector further reflects his adaptability, attention to detail, and commitment to delivering high standards of service in demanding environments. Certified in lifesaving and firefighting procedures, holder of a speed boat licence, and fluent in English, Pavlos is recognized for his reliability, strong work ethic, and calm, team-oriented presence onboard.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season: July - August
Low Season: All other months
Tax Status:
Current Greek VAT 6,5% on top of the charter fee
APA: 40%
Contracts:
MYBA & HYBA
*All particulars are believed to be correct but cannot be guaranteed.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 6.4 Metres
- : 2.2 Metres
- : 10
- : 2025
- : 1999
- : Cantieri Nav
- : 21
- : 25
- : No
- : Yes
- : Yacht offers Rendezvous Diving only
- : MALTESE
- : MYBA Charter Agreement MYBA+HYBA charter agreement MYBA & HYBA * All particulars are believed to be correct but cannot be guaranteed. **Professional photoshoot in process
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| MYBA Charter Agreement MYBA+HYBA charter agreement MYBA & HYBA * All particulars are believed to be correct but cannot be guaranteed. **Professional photoshoot in process | |
| Fuel Consumption: | 500 |
| Cruising Speed: | 21 |
| Max Speed: | 25US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2025 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Greece |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | YAMAHA 70hp | NOVURANIA 4,20 m |
| Dinghy hp: | 70hp |
| Dinghy # pax: | - |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | Yes |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | No |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Name: Andreas Fevgas
Position details: Captain
Nationality: Greek
Languages: English, Greek
Description:
Captain Fevgas demonstrated exceptional leadership, professionalism, and seamanship throughout his service. He consistently ensured the highest standards of safety, navigation, and operational efficiency, while maintaining a calm and confident presence under all conditions. His extensive experience was evident in vessel handling, passage planning, crew management, and guest satisfaction.He fostered a positive and disciplined working environment, promoting teamwork, clear communication, and respect among crew members. Captain Fevgas showed strong organizational skills, attention to detail, and a proactive approach to problem-solving, ensuring smooth daily operations and successful voyages.
Name: Marios Nikolopoulos
Position details: Chef
Nationality: Greek
Languages: Greek, English
Description:
Marios is an accomplished and passionate Chef with extensive international experience across Greece, Germany, and the United Kingdom, bringing a refined approach to Mediterranean and contemporary cuisine. With a strong foundation in Greek, Cretan, Italian, and international culinary traditions, he combines authentic flavours with modern techniques and elegant presentation, creating memorable dining experiences tailored to each guest. Highly skilled in hot kitchen operations, including pan work, grilling, pass management, fish filleting, and premium meat preparation, with experience in demanding restaurant and luxury hospitality environments. His expertise extends to menu design and development, sous vide and contemporary cooking techniques, food cost control, and maintaining the highest standards of hygiene, organisation, and consistency. Calm, adaptable, and hands-on, he thrives in dynamic environments where discretion, precision, and attention to detail are essential. With a natural commitment to excellence and a passion for quality ingredients, he brings professionalism, creativity, and a warm culinary touch to every service, ensuring an exceptional and personalised experience for guests.
Name: Dimitris Laliotis
Position details: Deckhand
Nationality: Greek
Languages: English, Greek
Description:
Dimitris consistently demonstrates strong organizational abilities, reliability, and a solution-focused mindset. He efficiently coordinates daily operational activities and maintains clear communication with crew members and external stakeholders to ensure smooth vessel operations.He works well under pressure, manages multiple responsibilities with accuracy, and shows initiative in resolving operational challenges. His professional attitude and attention to detail make him a dependable and valued member of the team.
Name: Elena Mazi
Position details: Stewardess
Nationality: Greek
Languages: Greek, English
Description:
Elena consistently provides a high level of guest service and professionalism. She ensures that guests feel welcomed, comfortable, and well cared for at all times. Her attention to detail, positive attitude, and strong work ethic contribute significantly to the onboard experience.She works efficiently both independently and as part of a team, handling service duties, guest requests, and daily responsibilities with confidence and discretion. Elena remains calm, organized, and professional in fast-paced and demanding environments.
Name: Pavlos Poulidis
Position details: Deckhand
Nationality: Greek
Languages: Greek, English
Description:
Pavlos is a maritime professional with international sea service experience across commercial container vessels and luxury yachting operations. He combines strong academic knowledge with practical onboard expertise in bridge watchkeeping, deck operations, navigational support, and tender boat handling. Having served aboard large-scale container ships with Costamare Shipping and Capital Executive, Pavlos has developed a disciplined, safety-focused, and highly professional approach to maritime operations. His experience within the luxury boating sector further reflects his adaptability, attention to detail, and commitment to delivering high standards of service in demanding environments. Certified in lifesaving and firefighting procedures, holder of a speed boat licence, and fluent in English, Pavlos is recognized for his reliability, strong work ethic, and calm, team-oriented presence onboard.
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season: July - August
Low Season: All other months
Tax Status:
Current Greek VAT 6,5% on top of the charter fee
APA: 40%
Contracts:
MYBA & HYBA
*All particulars are believed to be correct but cannot be guaranteed.