CHAMPAGNE HIPPY

€30,000 - €34,000 / WEEK
CHAMPAGNE HIPPY - 20
CHAMPAGNE HIPPY - 21
CHAMPAGNE HIPPY - 22
CHAMPAGNE HIPPY - 23
CHAMPAGNE HIPPY - 24
CHAMPAGNE HIPPY - 25
CHAMPAGNE HIPPY - 26
CHAMPAGNE HIPPY - 27
CHAMPAGNE HIPPY - 28
CHAMPAGNE HIPPY - 29
CHAMPAGNE HIPPY - 30
CHAMPAGNE HIPPY - 31
CHAMPAGNE HIPPY - 32
CHAMPAGNE HIPPY - 33
CHAMPAGNE HIPPY - 34
CHAMPAGNE HIPPY - 35
CHAMPAGNE HIPPY - 36
CHAMPAGNE HIPPY - 37
CHAMPAGNE HIPPY - 38

3 cabins for up to 6 guests

BUILT/REFIT
YEAR
2023
YACHT
LENGTH
82.51 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
3
CHARGES
FROM
€30,000
Accommodations
Cabins: 3
Queen: -
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: 9
Max Speed: 12US Gall/Hr
Details
Type: Sail
Beam: 6.3 Metres
Draft: 3.5 Metres
Pax: 6
Refit: 2023
YearBuilt: 2014
Builder: Oyster Marine
JetSkis: No
Flag: British
Jacuzzi: No
A/C: Full
Locations
Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
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: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: No
Minimum Age: -
Inverter: No
Voltages: -
Water Maker: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: No
Guests Smokes: No
Crew Smokes: Inq
Pets Aboard: No
Hammock: No
Water Sports
Dinghy size: No
Dinghy hp: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: Yes
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: -
Captain
Christian Santalucía
Nation: Spanish | Brazilian
Languages: Spanish, English
Chef
Casey De Lange
Nation: German | South African
Languages: English

Christian Santalucía Captain
Spanish | Brazilian


Sail and Work Experience

Christian is an experienced yacht captain with over 20 years in the yachting industry, specialising in luxury sailing yachts from 60–125ft. He has commanded prestigious yachts including S/Y AYNI (Oyster 885), where he managed Mediterranean and Caribbean seasons as well as a transatlantic crossing, overseeing all vessel operations, owner liaison, maintenance planning and budgets. He has also served as Relief Captain onboard S/Y KAILUA (Sunreef 74), managing high-end charter operations, and has captained a variety of Oyster, Lagoon and custom sailing yachts in both private and charter programmes. Earlier roles include Captain of S/Y BEATOO and First Mate aboard S/Y CHALLENGER 93, building extensive offshore, transatlantic and leadership experience.
 

Job Description

The Captain is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages teamwork, individual growth and personal development by delegating duties and supervising all crew tasks.
 

Licences and Qualifications

  • RYA Yachtmaster Ocean (Commercially Endorsed) 
  • MCA GMDSS GOC 
  • STCW  
  • Advanced Fire Fighting 
  • Medical First Aid 
  • AEC / AEC1 
  • HELM  
  • ECDIS  
  • Navigation & Radar 
  • ENG1  
  • Chief Mate <3000GT (in progress) 

Languages

Spanish, English



Casey De Lange Chef
German | South African


Sail and Work Experience

Casey is an experienced yacht chef with a background as both a Sole Chef and Crew Chef on sailing and motor yachts up to 77m. She has worked onboard S/Y TEMPUS FUGIT, M/Y EMOTIONAL, S/Y FREEDOM, S/Y SEAHAWK, M/Y TUMA, M/Y SMERALDA and M/S MERMAID, preparing fresh, health-focused cuisine for both guests and crew while managing provisioning, budgeting and dietary requirements. Her experience spans private and charter programmes, accommodating a wide range of dietary needs including gluten-free, kosher, shellfish allergies and Alpha-gal syndrome. Earlier in her career she also gained valuable experience in interior roles, guest service and housekeeping. Ashore, she has worked as a private chef, interior designer and owner/operator of a dive centre, further strengthening her organisational, leadership and client service skills.

 

Job Description

The Chef is responsible for planning and preparing high-quality meals for owners, guests and crew while maintaining exceptional hygiene standards throughout the galley. Responsibilities include menu planning, provisioning, budgeting, accommodating dietary requirements, stock control and ensuring the galley operates efficiently while delivering outstanding culinary experiences.

 

Licences and Qualifications

  • MCA Ship's Cook CoC 
  • Ashburton Certificate in Culinary Arts 
  • Highfield Level 2 Food Safety in Catering 
  • STCW  
  • Proficiency in Designated Security Duties 
  • RYA Powerboat Level 2 
  • VHF SRC 
  • PADI Open Water Instructor 
  • RYA Competent Crew 
  • SAMSA CoC Vessels <9m 
  • Bachelor of Design (Interior Design) 
  • ENG1  

Languages

English

 

 

Chris-Mare Fourie Deck/Stew
South African

 

Sail and Work Experience

Chris-Mare is a service-driven hospitality professional with experience in both shoreside hospitality and the superyacht industry. She has completed temporary Deck/Stew positions onboard M/Y KORU (50m) and M/Y SYMPHONY (101m), assisting with both interior and deck operations, including housekeeping, laundry, ironing, inventory management and maintaining the vessel's presentation. Earlier experience aboard a fishing vessel involved deck operations, fishing gear handling, cleaning, maintenance and catch management. Ashore, she worked as a receptionist at Club Mykonos Langebaan, delivering professional guest services, and as a conveyancer at PP Smit Attorneys, developing strong organisational and administrative skills.

 

Job Description

A Deck/Stew is responsible for supporting both the deck and interior departments to ensure the yacht is maintained to the highest standards. Duties include housekeeping, laundry, guest service, detailing, line handling, washdowns, assisting with docking operations, tender preparation and maintaining both guest and crew areas. The role requires flexibility, attention to detail and a proactive approach to supporting guests and crew.

 

Licences and Qualifications

  • STCW  
  • SAMSA Medical 
  • RYA Practical Sailing Course 
  • Level 2 Food Safety 
  • Stewardess Course 

Languages

English

Charter Feedback: 21 August (Alesund, Norway) - 28 August (Bergen, Norway) 2024
We could have sunk in storms, winds and torrential rain...
We could have sunk into the sordid drunkenness of a novice sailor...
But...
Josh, our courageous captain, sailed us between splendid islands
GI, our attentive chef, has taken us on a voyage through ever-changing culinary landscapes
Julia, our daily sunshine, made us float in the soft comfort normally found only in the Caribbean...
In short, it was an unforgettable week.
Thanks to all 3 of you and to the Norwegians
Charter Feedback: 27 July (Bergen, Norway) - 6 August (Bergen, Norway) 2024
Thank you so much for an amazing cruise in the Norwegian Fjords!
Sailing with you in such magic landscapes has just been awesome!
Your kindness, sense of service and exquisite cuisine made the trip unforgettable- I heard the Olympics in Paris were spectacular but I can't believe anybody had a better experience than our family in Norway.
Charter Feedback: 25 February (Antigua) - 01 March (St Marteen) 2024
And now it’s about time to leave CHAMPAGNE HIPPY and go back to reality. What a trip, what an amazing collection of adventures and souvenirs thanks to the crew.
We have been treated like princes and princesses from A to Z. Harry is crying in his room which means that a lot of emotions are there, it is hard to leave this amazing boat and fantastic team.
Each single day surprised us, always something new to discover, something to learn. I’ve had great sailing, many thanks to Josh for this for your kindness and always being calm and patient with our hyperactive boys.
Thanks for the fishing festival, from big tunas to the ‘potential’ great white who cut the line!!
It was 9 days of pure paradise, cruising with you peacefully through these beautiful islands.
Amazing breakfast, royal pancakes, Japanese nights, Milkshakes and “Pincheling” contests will be in our heads for a long time … until we come back?!
Our family has been blessed; we are flying back with stars in our heads.
Enjoy your (super) quick rest, and we wish you the best to come.
Rates are Plus Expenses
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
6 guests:
High Season : 34 000 euros per week + VAT + APA
Low Season : 30 000 euros per week + VAT + APA

Calendar Now Open for 1 May - 30 June 2026 !



X

Available

X

Booked

X

Hold

X

Unavailable

  • : Sail
  • : 6.3 Metres
  • : 3.5 Metres
  • : 6
  • : 2023
  • : 2014
  • : Oyster Marine
  • : 9
  • : 12
  • : Yes
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Christian Santalucía
  • : British
Accommodations
Cabins: 3
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: 4
Engine Details
-
Fuel Consumption: -
Cruising Speed: 9
Max Speed: 12US Gall/Hr
Details
Refit: 2023
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
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: Yes
Bimini: Yes
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: No
# Dine In: No
Minimum Age: -
Generator: No
Inverter: No
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
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: Yes
Hammock: No
Windscoops: No
Water Sports
Dinghy size: No
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: No
Scurfer: No
Wake Board: Yes
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: -
Captain
Christian Santalucía
Nation: Spanish | Brazilian
Languages: Spanish, English
Chef
Casey De Lange
Nation: German | South African
Languages: English

Christian Santalucía Captain
Spanish | Brazilian


Sail and Work Experience

Christian is an experienced yacht captain with over 20 years in the yachting industry, specialising in luxury sailing yachts from 60–125ft. He has commanded prestigious yachts including S/Y AYNI (Oyster 885), where he managed Mediterranean and Caribbean seasons as well as a transatlantic crossing, overseeing all vessel operations, owner liaison, maintenance planning and budgets. He has also served as Relief Captain onboard S/Y KAILUA (Sunreef 74), managing high-end charter operations, and has captained a variety of Oyster, Lagoon and custom sailing yachts in both private and charter programmes. Earlier roles include Captain of S/Y BEATOO and First Mate aboard S/Y CHALLENGER 93, building extensive offshore, transatlantic and leadership experience.
 

Job Description

The Captain is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages teamwork, individual growth and personal development by delegating duties and supervising all crew tasks.
 

Licences and Qualifications

  • RYA Yachtmaster Ocean (Commercially Endorsed) 
  • MCA GMDSS GOC 
  • STCW  
  • Advanced Fire Fighting 
  • Medical First Aid 
  • AEC / AEC1 
  • HELM  
  • ECDIS  
  • Navigation & Radar 
  • ENG1  
  • Chief Mate <3000GT (in progress) 

Languages

Spanish, English



Casey De Lange Chef
German | South African


Sail and Work Experience

Casey is an experienced yacht chef with a background as both a Sole Chef and Crew Chef on sailing and motor yachts up to 77m. She has worked onboard S/Y TEMPUS FUGIT, M/Y EMOTIONAL, S/Y FREEDOM, S/Y SEAHAWK, M/Y TUMA, M/Y SMERALDA and M/S MERMAID, preparing fresh, health-focused cuisine for both guests and crew while managing provisioning, budgeting and dietary requirements. Her experience spans private and charter programmes, accommodating a wide range of dietary needs including gluten-free, kosher, shellfish allergies and Alpha-gal syndrome. Earlier in her career she also gained valuable experience in interior roles, guest service and housekeeping. Ashore, she has worked as a private chef, interior designer and owner/operator of a dive centre, further strengthening her organisational, leadership and client service skills.

 

Job Description

The Chef is responsible for planning and preparing high-quality meals for owners, guests and crew while maintaining exceptional hygiene standards throughout the galley. Responsibilities include menu planning, provisioning, budgeting, accommodating dietary requirements, stock control and ensuring the galley operates efficiently while delivering outstanding culinary experiences.

 

Licences and Qualifications

  • MCA Ship's Cook CoC 
  • Ashburton Certificate in Culinary Arts 
  • Highfield Level 2 Food Safety in Catering 
  • STCW  
  • Proficiency in Designated Security Duties 
  • RYA Powerboat Level 2 
  • VHF SRC 
  • PADI Open Water Instructor 
  • RYA Competent Crew 
  • SAMSA CoC Vessels <9m 
  • Bachelor of Design (Interior Design) 
  • ENG1  

Languages

English

 

 

Chris-Mare Fourie Deck/Stew
South African

 

Sail and Work Experience

Chris-Mare is a service-driven hospitality professional with experience in both shoreside hospitality and the superyacht industry. She has completed temporary Deck/Stew positions onboard M/Y KORU (50m) and M/Y SYMPHONY (101m), assisting with both interior and deck operations, including housekeeping, laundry, ironing, inventory management and maintaining the vessel's presentation. Earlier experience aboard a fishing vessel involved deck operations, fishing gear handling, cleaning, maintenance and catch management. Ashore, she worked as a receptionist at Club Mykonos Langebaan, delivering professional guest services, and as a conveyancer at PP Smit Attorneys, developing strong organisational and administrative skills.

 

Job Description

A Deck/Stew is responsible for supporting both the deck and interior departments to ensure the yacht is maintained to the highest standards. Duties include housekeeping, laundry, guest service, detailing, line handling, washdowns, assisting with docking operations, tender preparation and maintaining both guest and crew areas. The role requires flexibility, attention to detail and a proactive approach to supporting guests and crew.

 

Licences and Qualifications

  • STCW  
  • SAMSA Medical 
  • RYA Practical Sailing Course 
  • Level 2 Food Safety 
  • Stewardess Course 

Languages

English

Charter Feedback: 21 August (Alesund, Norway) - 28 August (Bergen, Norway) 2024
We could have sunk in storms, winds and torrential rain...
We could have sunk into the sordid drunkenness of a novice sailor...
But...
Josh, our courageous captain, sailed us between splendid islands
GI, our attentive chef, has taken us on a voyage through ever-changing culinary landscapes
Julia, our daily sunshine, made us float in the soft comfort normally found only in the Caribbean...
In short, it was an unforgettable week.
Thanks to all 3 of you and to the Norwegians
Charter Feedback: 27 July (Bergen, Norway) - 6 August (Bergen, Norway) 2024
Thank you so much for an amazing cruise in the Norwegian Fjords!
Sailing with you in such magic landscapes has just been awesome!
Your kindness, sense of service and exquisite cuisine made the trip unforgettable- I heard the Olympics in Paris were spectacular but I can't believe anybody had a better experience than our family in Norway.
Charter Feedback: 25 February (Antigua) - 01 March (St Marteen) 2024
And now it’s about time to leave CHAMPAGNE HIPPY and go back to reality. What a trip, what an amazing collection of adventures and souvenirs thanks to the crew.
We have been treated like princes and princesses from A to Z. Harry is crying in his room which means that a lot of emotions are there, it is hard to leave this amazing boat and fantastic team.
Each single day surprised us, always something new to discover, something to learn. I’ve had great sailing, many thanks to Josh for this for your kindness and always being calm and patient with our hyperactive boys.
Thanks for the fishing festival, from big tunas to the ‘potential’ great white who cut the line!!
It was 9 days of pure paradise, cruising with you peacefully through these beautiful islands.
Amazing breakfast, royal pancakes, Japanese nights, Milkshakes and “Pincheling” contests will be in our heads for a long time … until we come back?!
Our family has been blessed; we are flying back with stars in our heads.
Enjoy your (super) quick rest, and we wish you the best to come.
Rates are Plus Expenses
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
6 guests:
High Season : 34 000 euros per week + VAT + APA
Low Season : 30 000 euros per week + VAT + APA

Calendar Now Open for 1 May - 30 June 2026 !



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