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Yacht Charter VIVERE from $53,000 USD Weekly

116ft 2in (35.4m) Power • Sleeps 10 Guests • 5 Cabins • 6 Crew

VIVERE Main Shot

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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.


Length 116ft 2in (35.4m)
Beam 23ft 11in (7.3m)
Draft 6ft 7in (2m)
Sleeps 10 Guests
Cabins 5
Crew Captain Mike Minnuies, Chef and 4 crew
Year Built 2008
Cruising Speed 20kts
Max Speed 28kts
Stabilisers At anchor (0 speed)
Engines 2X Diesel MTU 16V 2000 M93 at 2400HP
Builder Azimut
Designer Azimut Yachts
Flag United States
VAT Registered No
US Duty Paid Yes


High  USD $59,000 | Low  USD $53,000


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, 24ft/7.3m Sea Strike 300hp, Kayak, Paddleboards multiple, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi in master cabin, Jacuzzi on deck, Swim platform, Water maker


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.


Not Insured, Diving by arrangement, Snorkelling gear


Captain: Mike Minnuies

Mike has been a Licensed Captain for over 15 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.

Second Stewardess: Julie Arnold (Freelance)

Julie brings years of experience of cruising the east coast from Canada to Florida as well as the Bahamas and Caribbean to VIVERE for the summer 2020 season. She has her passion for yachting, a team player that you may see setting a dining table one minute and the next she could be driving our tender. Julie is always eager to please and look out for her specialty cocktails!

Deckhand: Endrix Rodriguez

Endrix is the newest addition to the VIVERE Team. He has traveled extensively and worked on several yachts both in the United States and Internationally while honing his skills and obtaining his Captain’s License. Endrix is upbeat, enthusiastic and loves to interact with our charter guests and creating a memorable experience onboard.

Chef: Gail Sinclair-Murphy (Freelance)

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.


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.



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.


VIVERE :: Aerial


VIVERE :: Salon


VIVERE :: Formal Dining

Formal Dining

VIVERE :: Galley


VIVERE :: Main Deck Foyer

Main Deck Foyer

VIVERE :: Master Stateroom

Master Stateroom

VIVERE :: Master Bath

Master Bath

VIVERE :: Port Twin Stateroom

Port Twin Stateroom

VIVERE :: Starboard Twin Stateroom

Starboard Twin Stateroom

VIVERE :: Flybridge


VIVERE :: Flybridge




Aft Deck

Aft Deck







Master Stateroom

Master Stateroom

Master Bath

Master Bath

Lower Foyer

Lower Foyer

Port Guest Stateroom

Port Guest Stateroom

Starboard Guest Stateroom

Starboard Guest Stateroom



Flybridge Jacuzzi

Flybridge Jacuzzi




Length: 111ft 11in (34.1m)
Max no of guests: 8
Crew: 5

Approximate Weekly Rate
High  USD $55,000
Low  USD $52,500

Available in 2 areas
Length: 86ft 11in (26.5m)
Max no of guests: 10
Crew: 3

Approximate Weekly Rate
High  USD $63,000
Low  USD $53,000

Available in 1 area
Length: 116ft 2in (35.4m)
Max no of guests: 8
Crew: 5

Approximate Weekly Rate
High  USD $55,000
Low  USD $53,000

Available in 2 areas


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Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean

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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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