Yacht Description

PORT TO VINO yacht is a 58.00 ft long sailboat catamaran and spends the summer in Caribbean Virgin Islands and winter season in Caribbean Virgin Islands. It was built by Fountaine-Pajot in 2016. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

and a generator.








Built by

€20,000 - $28,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: 10
Water Maker: Yes
Water Capacity: 278 gals
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: Transom Only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: Swimmers Preferred
Generator: 17 Kw
Inverter: Yes
Voltages: 110v & 220v

Price Details

Price from: €20,000

High season rate: $28,000

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the divide-by-6 rule for figuring short charter premiums.
Charters of less than 4 nights available depending on schedule and season, please inquire.

Port To Vino is a BVI based vessel. Please add $250 for each USVI pick up and drop off.
NO Red Hook Ports Please

Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
2/$19,760. 3/$21,640. 4/&23,520. 5/$24,440. 6/$25,280. 7 /$26,160. 8/$27,040.
Remaining meals and associated beverages to be taken ashore at guest expense.

Christmas / New Years : 1-8 guests $32,200
Christmas charters must end no later than the 28th December. New Years week charters cannot begin earlier than 29th December.
24 hr turn during holidays and with BVI ports only


Tube: Yes
Guests: 8
Pref Pickup: Nanny Cay
Draft: 4.5
Helipad: No
Built: 2016
Turnaround: 48 hours
Cabins: 4
King: 1
Queen: 3
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 17 Kw
Internet: Onboard WIFI



More Specifications

Resort Course: Not offered
License: Instructor
Tanks: 8
Wet Suits: 0
Number Of Dives: 3/week
Night Dives: 0
Dive Info: FOR BVI Pick ups - 3 Dives Max per week with maximum 4 divers.
FOR USVI Pick ups - 2 Dives Max per week with maximum 4

Guests rent BCs and regs $180 or bring their own.
Full Course: Not offered
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 4
Dive Lights: 0
Dive Costs:
Scuba On Board: Onboard

Water Sports

Dinghy Size: 14 ft
Kayaks 1 Pax: 0
Kayaks 2 Pax: 1
Dinghy Hp: 50 High thrust engine
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: Stern
Water Skis Kids: 0
Sailing Dinghy: No
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Trolling & Casting
Windsurfer: No
Rods: 2
Snorkel Gear: 15
Underwater Camera: 0
Scurfer: No
Underwater Video: No
Wake Board: Yes


Crew Information

Captain: Jeff Nichols

We want to provide an exemplary charter experience whilst maintaining your vessel to a high standard. Safety always comes first, but that doesn't mean our guests can't have fun too! Are you interested in exploring the underwater world as well? We can guide you through the reefs while either diving or snorkeling just as comfortably as we navigate the islands above the water. We pride ourselves on making every charter a unique experience by catering to each guest's preferences and requests.
Neither of us ever imagined we'd be living and working on a boat, but can no longer imagine life anywhere else! Combined, we have over 30 years of diving experience, over half of which is in a professional capacity. We met working for a dive charter company in coastal North Carolina. Caitlin had completed a degree in Marine Science from Rutgers University and was aiming to increase her professional dive experience while Jeff was a newly minted captain after many years working abroad in Asia and Central America as a dive instructor. In the past seven years, we've worked in the US, Fiji, and the BVI, transitioning from resort and dive shop management to running charter boats and haven't looked back since!


Port to Vino sample menu

All of Caitlin's cuisine is prepared from the freshest, local ingredients available. Below is a selection of options, but every menu is highly customizable to adjust for dietary preferences. Emphasis on made from scratch.


Parfait with homemade granola, Greek yogurt, wild berry compote

Southwest egg cups with sausage, pepper, and cilantro

Caribbean French toast made with fresh challah bread

Lobster eggs Benedict on homemade English muffins

Freshly baked cinnamon rolls


Pork tenderloin souvlaki with roasted garlic tzatziki and fresh made flatbreads

Beef or black bean burger sliders on homemade brioche buns with sweet potato fries

Chicken satay skewers with Vietnamese noodle salad and peanut sauce

Blackened fish tacos with mango salsa and avocado crema

Southwest quinoa salad with chili-lime shrimp

Roasted butternut squash sandwich on rosemary focaccia with feta and caramelized onions


Herb encrusted lamb chops with sweet pea risotto, roasted carrots and a lemony mint drizzle

Citrus lobster salad with avocado, orange and grapefruit segments, mango, fresh greens, and a citrus champagne vinaigrette

Asian sticky ribs with sesame broccoli and wasabi parsnip puree

Honey balsamic pork tenderloin medallions with shallot green beans and a Hasselback potato

Mahi en Papillote with couscous and a fresh tomato salad


Lemon cheesecake mousse with fresh blueberries

Croissant bread pudding

Key lime pie with candied lime rind

Mixed berry cobbler with Tahitian vanilla ice cream

Chocolate lava cake with raspberry coulis


Basil 8: Vodka, muddled red grapes and basil, lime juice, simple syrup, ginger ale, bitters

The Groupie: Vodka, muddled lemon and superfine sugar, ginger beer, bitters

Pina Agave: Silver tequila, muddled cucumber, lemon juice, agave syrup, pineapple juice, lemon lime soda

Dark n' Stormy: Gosling's Black Seal rum floater, ginger beer, bitters

And many, many more!

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