VIVERE Yacht Description
Welcome aboard VIVERE, the epitome of Italian design and luxury! This stunning 116’ Azimut yacht is the perfect vessel for those seeking a stylish and comfortable vacation on the water. VIVERE recently received new engines, salon furniture, soft goods, and artwork in 2022, as well as a fresh hull repaint in 2023. With accommodation for up to 10 guests sleeping and 12 guests cruising, you can bring along your closest friends and family to join in on the adventure.
Experience the breathtaking views of Florida, the Bahamas, and New England from the numerous outdoor living spaces onboard. Take a stroll on the full walk-around deck with its high bow and relax on the upper and lower sun pads. The aft deck is perfect for entertaining, featuring a wet bar and casual dining area that can seat up to 12 guests.
Up on the flybridge, you will find an expansive area perfect for gathering with friends and family. Enjoy an al fresco dining experience for up to 12 guests with retractable sunroofs, a custom jacuzzi spa that can convert into a chaise lounge, large sun pads, and aft loungers.
The main salon boasts large windows, light carpets, neutral furnishings, and cherry wood creating a luxurious and classic atmosphere. Relax in the full bar area, sofa, armchairs, ottomans, and entertainment center. The formal dining area is situated just forward with seating for up to 12 guests.
Retreat to the full beam master stateroom located forward on the main deck, featuring large windows, an ensuite with beautiful marble, large Jacuzzi tub, and jet shower. Below deck, you will find two cabins with a queen bed in each and a desk, and two cabins fitted with 2 twin beds in each. Each cabin has its own ensuite, TV, and plenty of closet space.
VIVERE has everything you need for an unforgettable luxury yacht charter experience.
Introduced by DMA Yachting, the impressive charter yacht VIVERE is a 116 ft motor yacht featuring a jetski and a hot tub. The primary distinction of VIVERE are her well-chosen interiors and alfresco dining areas. VIVERE spends the season in British Virgin Islands. She was constructed by the ship builder Azimut in 2008. A comprehensive refit was fulfilled in 2023. The spacious yacht layout features 5 generous cabins and comfortably accommodates up to 10 guests.
VIVERE is classified as a superyacht. The key part of the yacht, roomy aft deck, continues to the the heart of the yacht - the main saloon. The main saloon is a well-design space with comfortable seating and entertainment areas and offers a range of entertainment options. 5 spacious cabins are thoughtfully spread out to allow for comfortable access and private setting.
The motor yacht features 2x MTU 16V2000 2,400HP Each engines and a generator.
Accommodation
Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 10 guests with custom glass panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 10 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 10 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.
What is the cabin arrangement of VIVERE?
- 1 Master cabin
- 2 VIP cabins
- 2 Twin cabins
VIVERE
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Weekly price: $60,000 - $65,000
Low Season | High Season
- Length: 116'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 6
- Builder: Azimut
- Consumption: 200 US Gall/Hr
- Cruising Speed: 10-12 knots
- Max. Speed: 28
- Built Year: 2008
- Refit: 2023
- Turnaround: 48 Hours Requested
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VIVERE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2022 to 2023 | $97,000 | $97,000 | $97,000 | $97,000 | $97,000 | $98,000 | $98,000 | $99,000 | $99,000 | $0 | $0 |
| Summer 2023 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $0 | $0 |
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like VIVERE, the expected APA is 25% to 40% of the charter price ($15,000 - $24,000), making the charter cost $75,000 to $84,000. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
VIVERE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 120,000USD to 130,000USD | 24,000USD to 39,000USD | 144,000USD to 169,000USD | Discounts outside the main season are common. | |
| 7 day charter | 60,000USD to 65,000USD | 12,000USD to 19,500USD | 72,000USD to 84,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 30,000USD to 32,500USD | 6,000USD to 9,750USD | 36,000USD to 42,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000USD / 6 * 3 days = 30,000USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD60,000
High season rate: USD65,000
Xmas week: $65,000/wk plus all expenses. Must finish no later than Dec 26
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28
Winter & Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
14% Bahamas Tax
Local Tax where applicable
Day charters available from $15,000 / 8 hours + expenses.
Accepting AYCA or IYBA Uninspected Agreements.
Xmas week: $65,000/wk plus all expenses. Must finish no later than Dec 26
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28
Winter & Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
14% Bahamas Tax
Local Tax where applicable
Day charters available from $15,000 / 8 hours + expenses.
Accepting AYCA or IYBA Uninspected Agreements.
VIVERE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Captain: Mike Minnuies
- Licensed captain for over 20 years.
- Captain of VIVERE on the Florida–New England circuit since 2010.
- 500 Ton license; experienced with private, charter, and USCG-certified passenger vessels.
- Previous charter captain of AVANATI with a strong record of successful charters.
- Crew position: Mate on VIVERE.
- Supports bridge operations, deck handling, and guest water activities.
- Chief Stewardess and interior team lead on VIVERE.
- Oversees bar, table service, and guest‑facing hospitality onboard.
- Crew position: Second Stewardess on VIVERE.
- Supports housekeeping and guest service under the Chief Stewardess.
- Crew position: Deckhand on VIVERE.
- Assists with docking, exterior upkeep, and guest use of deck and swim platform.
- Onboard chef responsible for full breakfast, lunch, hors d’oeuvres, dinner, and dessert service.
- Capable of multi‑course menus including seafood, global flavors, and special‑diet options.
Menu
- Everything bagel with smoked fish spread, watercress, shaved red onion & capers
- Roasted vegetable & fresh mozzarella frittata with basil
- Granola with Greek yogurt & fresh fruit
- Smoked salmon over poached eggs on English muffin
- Pecan waffles with fresh fruit & maple syrup
- Spinach, roasted red pepper & feta quiche with seasonal fruit
- Open-faced Caprese omelet over arugula with smoked olive oil & balsamic glaze
- Prosciutto baked eggs
- Brioche French toast with bananas, blueberries & Saigon cinnamon maple syrup
Soups
- English pea gazpacho with roasted garlic crostini
- Watermelon gazpacho
- Zucchini & grape gazpacho
- Charleston she-crab soup
- New Orleans-style shrimp & andouille gumbo
- Butternut squash soup
- Tomato basil soup
- Clear onion soup
- Greek lemon chicken soup
- Miso soup
- Roasted cauliflower soup
- Cannellini bean & kale soup
Salads
- Salmon croquettes over mixed greens with grainy‑mustard vinaigrette
- Mexican-style chicken Caesar with Cotija cheese
- Pecan‑encrusted chicken over mixed greens with lemon‑chive vinaigrette
- Zucchini & arugula salad with pecorino, smoked olive oil, balsamic, pine nuts & lemon zest
- Maryland crab cake over mixed greens with Cajun rémoulade
- Caprese salad over arugula with balsamic vinaigrette & prosciutto
- Cobb salad with smoked turkey & roasted poblano‑ranch dressing
- Strawberry & mozzarella salad with champagne vinaigrette
- Cold soba noodle salad with seasonal vegetables & ginger dressing
- Vietnamese chicken, cabbage & vegetable salad with sweet chili dressing
- Kale Caesar salad
Mains
- Ham & brie with fig preserves on toasted baguette
- Shredded jerk chicken salad over mixed greens with creamy coconut‑mango dressing
- Slow‑roasted pork sliders with tamarind‑apricot sauce
- Lamb, couscous, pine nut & feta stuffed peppers with mint
- Braised beef tacos with pico de gallo, guacamole, cabbage & Cotija cheese
- Open‑faced swordfish burger with garlic aioli & broccoli rabe sprouts
- Falafel, hummus & tzatziki pita wraps with cold farro salad
- Ginger‑glazed wild salmon with quinoa salad
- Black bean cakes with cumin crème fraîche & smoked paprika‑lime greens
- Thai chicken larb in Napa cabbage with green papaya salad
- Pistachio‑crusted sea bass over curried cauliflower risotto & haricots verts
- Jamaican jerk shrimp & grits
- Gingered salmon over toasted quinoa & sesame kale
- Crispy duck breast with tamarind sauce
- Shrimp prik khing
- Caribbean pan‑seared red snapper with pigeon peas & rice
- Coconut green curry with mahi‑mahi
- Thai cashew chicken over jasmine rice
- Chicken tikka masala over basmati rice
- Charleston shrimp & grits
- Roasted leg of lamb over parsnip purée, roasted vegetables & mint vinegar
- Pan‑seared swordfish over English pea succotash
- Lamb chops over horseradish‑scented parsnip purée with asparagus
- Pappardelle pasta with lamb ragù
- Broiled Chilean sea bass over saffron cauliflower purée with fire‑roasted heirloom tomato & red peppers, arugula
- Chocolate avocado mousse
- Gingersnap banana pudding
- Rum custard
- Chocolate‑espresso mousse
- Tropical fruit trifle
- Ginger crème brûlée
- Mango tarts
- Mini key lime pies with toasted coconut
- Lemongrass panna cotta
- Vanilla ice cream with blueberries, local honey & cinnamon
- Meyer lemon & basil panna cotta
Hors d'oeuvres & Snacks
- Baked brie with basil, sundried tomatoes, pine nuts & balsamic glaze
- Bacon‑wrapped scallops
- Jamaican‑jerk shrimp with mango salsa
- Tuna poke with avocado
- Tuna tataki with seaweed salad
- Charcuterie boards (meat, vegetable or themed)
- Assorted deviled eggs
Chef’s Style & Influences
Globally inspired coastal cuisine blending Caribbean, Asian, Mediterranean and Southern American flavors with fresh, vibrant produce.
