MYOSOTIS

Yacht Description

MYOSOTIS yacht is a 65.00 ft long sailboat monohull and spends the summer in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. and winter season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.. It was built by Sogim Yachts in 2010. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 double cabins, 1 twin cabin, 1 pullman cabin.

The sailboat features Engines: 2 x VOLVO PENTA 240 Hp Generators: 2 x 11 KW + 3,5 KW engines .

Accommodation

S/Y Myosotis offers accommodation for 6 guests in 3 cabins (a suite in the bow, a VIP cabin and a twin with bunk beds) + a crew cabin. All have private bathrooms and air conditioning.
6

Guests

3

Cabins

3

Crew

Sogim Yachts

Built by

€11,500 - €15,500

Weekly price low-high season

Amenities

Salon Tv: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: Inq
Hammock: Yes

Price Details

Price from: €11,500

High season rate: €15,500

APA 25% must be added to the charter fee.

High season rate: July, August & Events.

Specifications

Guests: 6
Pref Pickup: Ischia - Naples
Draft: 1
Cruising Speed: 9
Helipad: No
Maxspeed: 11
Built: 2010
Cabins: 3
Double: 2
Twin: 1
Pullman: 1
Heads: 3
Jacuzzi: No

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 3,7 mt
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: outboard 20 Hp
Floating Mats: Yes
Dinghy Pax:
Swim Platform:
Water Skis Adult: 0
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0

Crew

Crew Information

Captain

Chef/Deckhand

Captain: Massimo Vaccaro

Captain - Massimo Vaccaro, Italian, 52 y.o.
Massimo is a highly professional and reliable Captain. He has over twenty years experience in the maritime field. After performing the military service in the Italian Navy, he got the Yacht Master's license and entered the yachting business, working as Captain on several yachts. From 2000 to 2006 he also worked as supervisor and manager in the shipbuilding industry achieving a deep knowledge of nautical things. Several certifications and licenses also reflect his commitment and high level of competence. His good character and his keen sense of customer service provide a relaxing environment for the guests aboard. Massimo is Italian mother tongue and can speak English well.

Deckhand/Chef - Marco Esposito, Italian, 30 y.o.
Marco was born in Ischia. He started to work in the charter sector in 2000. First as a deckhand on sailing yachts from 12 to 18 meters, then for a few years as responsible of a major luxury yacht Marina in Ischia. These experiences allowed him to be better involved in the charter world. Since 2009, he has been sailing across the Mediterranean on prestigious luxury sailing yachts both private and charter, which consolidated his knowledge of navigation and allowed him to get to know very well the Mediterranean coasts. Marco is very open and friendly and knows how to make guests feel comfortable. He is an excellent cook, specialized in fish based dishes. Italian native speaker, he also speaks basic English Spanish and French.

Menu

Starters
Sautéed seashells clams

Fresh Octopus on a Salad bed with olives oil and lemon juice

Thin slices of Parma ham wrapped around fresh Cantaloupe melon or Figs



Main Course
Spaghetti with Mussels and cherry Tomatoes

Orecchiette with Cherry Tomatoes, Olives oil and Aubergines

Pennette, Courgettes & Shrimps


 


Second Course – Fish
Fresh Seafood grilled to perfection served with fresh seasonal mixed veggies

Mediterranean style Orata with Olives, Capers, Cherry Tomatoes, Oil

Sea Bass Fillet backed in a crust salt, olive crust with mashed Potatoes, Onion and Parsley



Second Course – Meat
Beef Fillet with Roasted Potatoes and Rosemary

Thin sliced Filet Mignon topped with Arugula, shaved Parmesan Cheese, Capers and Truffle oil

Sliced Fillet of Beef with grains of Salt and Grilled Vegetables


 


Salads, Vegetables & Side Dishes
Eggplant baked with fresh tomato sauce, Parmigiano and fresh Mozzarella cheese

Buffalo Mozzarella served with cherry tomatoes and basil

Grilled Vegetables with Courgettes, Aubergines, served with Garlic, Aromatic Vinegar and Parsley



Desserts
Tart of Chocolate and ground Almonds

Fresh Fruit Salad

Lemon sorbet

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