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Vivere - "TO LIVE"!

Living life to the fullest aboard this magnificent 116' Azimut Grande - custom built for luxury and comfort throughout! The Azimuts lines are very aesthetic, elegant, athletic and modern. The rounded shapes and elliptical windows give this yacht a sleek high profile look.

Main Deck Salon and Dining: Satin-finished cherry wood throughout the main deck, salon and galley combined with illuminated Onyx accented panels that glow with warmth and enhance the inviting dining area and salon, welcoming and soothing guests aboard. The main companionway boast rich and bold marbles interspersed with a unique pattern repeated in the custom glass dining table - seating for 10.

Accommodations: Fit for a King with the Master King stateroom forward on the main deck which features three over sized elliptical windows for expansive views to port and starboard, with ensuite deep Jacuzzi tub, separate shower and spacious entry area.

Below are four guest staterooms - the two aft are doubles while the two forward feature twin berths, all comparable with ensuite facilities. The guest’s companionway features refrigerated drawers for stocking late night snacks, beverages and amenities for guests.

Entertainment: The array of electronics onboard expands onto the aft deck with foldaway anti-glare TV in the aft cockpit where dining el fresco is also popular for up to 10 guests. Entertainment options continue on the upper deck with a customized spa Jacuzzi and a crafted cover that rises and converts to chaise lounges for additional sunbathing. The top deck also has a wet bar, wrap around settee with a polished teak table for additional dining for 12 under the 2 retractable sun roofs.

On the wide bow there are even more spacious and comfortable, extra large sun pads and seating. One of the best features yet, is the "beach" where the garage door expands out over the swim platform for landing and playing in the water. This makes boarding the 17' Castoldi Jet tender (built and chosen for passenger comfort) easy and accessible for guests.

With a cruising speed of 25 knots this yacht won't have any problem taking the guests where they wish to go on a moment's notice.

  • Vessel Info
    Year Built:
    United States
    Azimut Yachts
    Azimut Yachts
    Captain Mike Minnuies, Chef & 4 crew
  • Dimensions, Speed, & Specifications
    116 ft (35.4 m)
    Max Speed:
    28 kts (52 kph)
    Cruise Speed:
    20 kts (37 kph)
    2X Diesel MTU 16V 2000 M93 at 2400hp each
    23 ft (7.3 m)
    Min. Draft:
    6 ft 7 in (2 m)
    Max. Draft:
    6 ft 7 in (2 m)
    At anchor (0 speed)
  • Accommodations

    Sleeps 10 in 5 Cabins

    VIVERE can accommodate 10 guests in 5 staterooms

    Customized for comfort and fit for a King with the Master "King" stateroom forward on the main deck and features three oversized elliptical windows for expansive views to port and starboard, with ensuite deep Jacuzzi tub, separate shower and spacious entry area.

    Below are four guest staterooms - the two aft are queen berths while the two forward feature twin berths, all comparable in size with ensuite facilities and TV/DDVD/CD
    The guest’s companionway features refrigerated drawers for stocking late night snacks, beverages and amenities for guest.

    VIVERE is fully air conditioned through out.

    Crew has separate heads and showers.
  • Ammenities
    CD library, Cell phone, Cinema, DVD library, DVD player saloon, Fax, Indoor audio system, iPod dock, Local TV, Media movie server, Satellite phone, Satellite TV, Wi-Fi, 23ft / 7.30m 300hp Sea Strike, Assorted water toys, Kayaks multiple, Paddleboards multiple, Tube - towable, BBQ, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi in master cabin, Jacuzzi on deck, Swim platform, Water maker
  • Diving
    Not Insured, Diving by arrangement, Snorkelling gear
  • Crew Profile
    Captain: Mike Minnuies

    Mike has been a licensed captain for 13 years, leading large crews and operating privately owned yachts, as well as, USCG Certified Passenger Vessels. He has now been the Captain of VIVERE in Florida to New England since January 2010. As captain, he has managed the maintenance and operation of this customized yacht, assuring that she is ready to run and please the owners and many guests aboard, while always keeping charter in mind for the near future. He is enthusiastic about charter of VIVERE and is experienced with all types of guests; corporate groups and VIP'S, celebrities and families from around the world. He was previously Captain aboard 75' motor yacht AVANTI which had many successful charters throughout his term aboard in Florida, New England and the Great Lakes. His prior experience is Captain aboard M/Y Millennium - New York, S. Florida & the Bahamas among other reputable charter yachts ranging from 45' - 150'.

    First mate: Robert Stackpoole

    Robert was born and raised on the Great Lakes so he learned to drive boats at the very early age of 7. This progressed into bigger boats as he got older, bringing along additional skills and experience in the industry.

    At 20 Robert moved to Ft. Lauderdale pursuing work on boats in a tropical climate year round. He joined VIVERE in August of 2015 maintaining the yacht and tender sound, both cosmetically and mechanically. He has logged over 2,000 nautical miles along the Eastern Seaboard, including the waters of the Bahamas.

    Robert enjoys meeting new people and looks forward to making charter guests welcome and comfortable onboard.

    Chief Stewardess: Kate Jones

    A native of Oregon, Kate is a true Northwest-grown Sea Gypsy. She has spent several years on a wide variety of luxury yachts and catamarans, sailing the Caribbean and the Northeastern shore; Alaska, and Canada. Kate brings to each Charter her enthusiastic, cheerful, and ready smile. You will find her to be high energy, fun, always joyful and able to assist you to ensure an individualized experience. She has a focus on professionalism, warmth, and concern for guest satisfaction.Kate is also a licensed Aesthetician who can refresh your sun-kissed skin or relax you with a facial at the end of a long day of beach activities or shopping.

    On her time off you will find her bag always packed for another one of her world adventures.

    Deck Hand: Eric Connell

    A New York native, Eric has been a deckhand on VIVERE for approximately 9 months. He has traveled South America working as deckhand on M/V Yorktown 257’ for over a year. He is passionate and wants to learn as much as he can about the industry hoping one day to become a captain of his own sail boat.

    Chef: Gail Sinclair-Murphy

    Gail was born in New York, but grew up in Italy (Rome) and the South of France.

    She fell in love with the sea at an early age after sailing on her father’s sailboat along the coast of Italy. This is also where Gail gained her knowledge of Mediterranean cuisine and the different flavors of Europe.

    Gail learned how to cook onboard yachts and has been doing so for many years. Gail also owns her own catering business in Fort Lauderdale.

  • Menu
    Day 1.
    Breakfast: Eggs Benedict, Fresh Seasonal Fruits, Fresh Juices
    Lunch:  Roast Pork Tenderloin & Orange Salad with Ginger Dressing
    Lemon Pots de Creme
    Hors d’oeuvres: Sun dried Tomato, Pesto, Cheese Torte. Mini Chicken Wellingtons.
    1st Course: Scallops with zucchini , thyme & cream/wine sauce
    Main Course: Beef Tenderloin with cognac/mustard sauce
    Herb roasted red potatoes, French green beans almondine
    Dessert: Frozen white chocolate pie with raspberries
    Day 2.
    Breakfast: Continental, Croissants, Muffins with assorted jams
    Fresh Fruit Platter.
    Lunch:Warm Leek, Potato, Gruyere tart with Caesar salad
    Marbled Cheesecake Bars
    Hors d’oeuvres: Cream Puffs filled with curried Crab & Swiss
    Cheese & Fruit Platter
    1st Course: Mixed Greens with mandarins, toasted pine-nuts & goat cheese
    Raspberry/balsamic dressing
    Main Course: Pistachio crusted Chicken with herb mustard sauce
    Potato Puffs, Julienned Vegetable Medley
    Dessert: Poached Pears filled with Mascarpone Cream, with Chocolate sauce
    Day 3:
    Breakfast: Smoked Salmon Platter with accompaniments, Bagels &
    Fresh Fruit Platter
    Lunch: Millionnaires Lobster Salad with new potatoes
    Oranges in Wine Syrup with whipped cream
    Hors d’oeuvres: Shrimp topped with mango,sun dried tomato chutney
    Fresh tuna Tartare with Sesame crackers
    1st Course: Chilled Watercress & Zuchini Soup
    Main Course: Sea Bass with a fennel, tomato/orange sauce
    Nutty wild rice, Grilled Vegetables
    Dessert: Ginger Lime Cheesecake
    Day 4:
    Breakfast: Scrambled Eggs, Bacon, Sausage, Assorted Breads
    Seasonal Fruit Salad, Yoghurts
    Lunch: Maryland Crab Cakes, Jalapeno Mayo & Cocktail Sauce
    Bow-Tie Pasta, with Avocado, Smoked Salmon & Lemon Vinn
    Ricotta Pudding with fresh berries
    Hors d’oeuvres: Spinach crepe spirals, with pine-nuts & sun dried tomatoes.
    Lamb Meatballs, with Mint/yoghurt dip.
    1st Course: Warm Leek Mousses with Stilton & Walnut Sauce
    Main Course: Duck Breast, with Blackberry Sauce. Potatoes Dauphinoise
    Yellow Squash Souffle
    Dessert: Fresh Strawberry & Chocolate Tart, Grand Marnier Whipped Cream.
    Day 5:
    Breakfast: Pancakes, Bacon, Fresh Berries, Juices
    Lunch: Zesty Vegetable Enchilladas, Black Bean & Avocado Salsa
    Mexican Pineapple Cake
    Hors d’oeuvres: Caviar Pie with Toasts, Spicey, soused Shrimp
    1st Course: Baby Spinach Salad with Dried Cranberries, Walnuts & Ginger Dressing
    Main Course: Herbed Rack of Lamb with Fresh Mint Sauce
    Roasted, glazed Root Vegetables, Garlic Potatoes au Gratin
    Dessert: Apple, Raisin, Cinnamon Crepes, with vanilla crème
    DAY 6:
    Breakfast: Omelettes to order, Hash Browns, Fresh Fruit
    Lunch:Coconut Shrimp with curried coconut rice
    Lemon Sorbet
    Hors d’oeuvres:Mushrooms stuffed with hot sausage, International Cheese Tray with fruit
    1st Course: Roasted Beet Salad, with toasted walnuts & Blue cheese
    Main Course: Lobster Tail with drawn butter, wild, Lemon Pecan Rice,
    Grilled Asparagus
    Dessert: Rum Cake with ice-cream
    Day 7: 
    Breakfast: Sausage Quiche with grilled tomatoes
    Lunch: Fresh Mahi-Mahi, topped with a mango/cilantro salsa
    Baby artichokes with lemon/garlic vinaigrette
    Gooey Pecan Bars
    Hors d’oeuvres: Baked Brie with nuts & cranberries, Crab ‘n’ Cheese Won-Tons
    1st Course: Shrimp & Avocado on a red pepper coulis
    Main Course: Veal Chops, with arugula, tomato topping, garlic mashed potatoes, Sauteed Mushrooms
    Dessert: Chocolate pate with raspberry sauce & whipped cream.
  • Testimonials


    The trip was amazing.  The crew was fantastic and made you feel right at home. This was our first experience with this type of  trip and the condition of the yacht and the crew made you feel like a million bucks.  This is something we would be doing again in the future and would charter Vivere again.

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978