Luxury sailing yacht GAEL I

Availability

Luxury sailing yacht GAEL I, built in 1962 is anchored in the W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.. It has 3 cabins, can accommodate 6 people.

Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

Winter Cruising Areas W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics

Marina South of France

Prefered Pickup Flexible

Boat Type Luxury sailing yacht

Flag Balearic

Shipyard Abeking & Rasmussen

Boat name GAEL I

Year 1962

Refit 2019/2022

Length 23.00 m (76.00 Ft)

Width 17 m

Draft 9 m

Engine Caterpillar 3208 170 HP / 127 kW Diesel Kohler 17EFOZD 17 kVA generator

Crusing speed 8

Max speed 15

Boat ID 10021

Cabins 3

King(s) 1

Twin(s) 2

Electric Heads 2

DETAILED PRICING VIEW- CLOSE

SPRING & SUMMER 2025: BALEARICS ISLANDS - SOUTH OF FRANCE & CORSICA -ITALY

Rate Details :
One week minimum required - 5 days on request and depending of the schedule

SUMMER WEEKLY / DAY RATES - MYBA TERMS,
JULY - AUGUST: € 25,000 + 30% APA + VAT
JUNE – SEPTEMBER : € 21,000 + 30% APA + VAT
MAY - OCTOBER: € 17,000 + 30% APA + VAT

APA: 30%

DAILY RATE:
JULY - AUGUST: € 5,000 + 30% APA + VAT
JUNE – SEPTEMBER : € 4,200 + 30% APA + VAT
MAY - OCTOBER: € 3,400 + 30% APA + VAT

APA 30%

CREW INFO VIEW- CLOSE

Mick Creac'h

Captain

Born in: 1968
Nation: French
Speaking Languages: English, French, Spanish, Italian

Mariano Chiurchiu

Chef

Born in: 1986
Nation: Italian

Captain Mick Creac'h : With over 30 years of experience in the world of sailing and classic yacht racing, Captain Mick has built an extraordinary career at sea. Since the 1990s, he has sailed extensively throughout the Mediterranean and the Caribbean, earning a reputation for excellence, leadership, and deep maritime knowledge. From 2007 to 2019, Mick was at the helm of the iconic MOONBEAM IV, the legendary 1914 William Fife design. Under his command, the yacht dominated the Mediterranean classic regatta circuit, winning nearly every major title and solidifying his status among the top captains in the classic sailing world. Mick studied industrial and mechanical design before embarking on his sailing journey in the south of France. He was immediately drawn to the daily challenges of life at sea—troubleshooting, team management, optimization, and strategic thinking during both cruises and races. What began as a calling quickly became an enduring passion. Mickael brings a wealth of experience not only as a sailor but also as a leader. Whether on shore or at sea, he is committed to delivering real, practical solutions for guests—combining hands-on expertise with a deep respect for tradition and performance.
Speaks French, English and Spanish.

Chef/Cook : Mariano Chiurchiu
Chef Mariano brings creativity and passion to every dish aboard the yacht. With a background in Mediterranean and international cuisine, he crafts fresh, flavorful meals tailored to your tastes—making every dining experience unforgettable at sea.

Deckhand: Yann Tetreau
A seasoned maritime professional with over 20 years of experience in the yachting industry, Yann Tetreau brings deep expertise in classic yacht refit, maintenance, and racing. Born in France and based in Palma de Mallorca, he is fluent in French and Italian, with working knowledge of English and basic Spanish.
Yann has served as First Mate on several high-profile sailing yachts including Moonbeam IV, La Spina, and Solleone (Swan 90), contributing to successful campaigns in prestigious regattas such as Les Voiles de St. Tropez, Rolex Swan Cup, and Copa del Rey. His extensive hands-on skills include hull varnishing, deck restoration, and full refits, making him a valuable asset for both racing and cruising programs.
Holding STCW95, ENG1, and multiple European sailing licenses, Yann is also experienced in Atlantic crossings and Mediterranean charters. His passion for classic vessels and meticulous approach to boat care make him a trusted crew member for discerning owners and professional operations.

Sailor/Stewart : Maxime Gutierrez Danguillaume

MENU INFO VIEW- CLOSE

Daily Breakfast
(Selection offered daily)

Bakery Basket: Croissants, pain au chocolat, brioche, fresh baguette

Spreads & Dairy: Butter, fruit preserves, honey, cream cheese

Cheese & Cold Cuts: Comté, Emmental, ham, smoked salmon

Eggs (on request): Boiled, scrambled, or poached

Fresh Fruit Platter

Yogurt or Fromage Blanc

Beverages: Fresh juice (orange or grapefruit), coffee, tea, hot chocolate
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Day 1

Lunch

Chickpea & quinoa salad with cherry tomatoes

Grilled vegetable tart

Lemon sorbet

Dinner

Starter: Citrus Sea Bream Tartare with Crunchy Fennel

Main: Herb-Crusted Seabass with Pea Mousseline & Lemon Emulsion

Dessert: Strawberries with Basil & Light Lemon Mousse

Wine: White from Provence

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Day 2

Lunch

Niçoise salad with tuna, green beans & olives

Baguette with herb butter

Apricot yogurt

Dinner

Starter: Scallop Carpaccio with Sesame Oil & Baby Greens

Main: Langoustine Risotto with Green Asparagus

Dessert: Rhubarb & Green Apple Crumble

Wine: Chardonnay from Jura or Brut Nature Champagne

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Day 3

Lunch

Lentil & feta salad with fresh herbs

Tomato gazpacho

Peach tartlet

Dinner

Starter: Mango & Coriander Sea Bream Ceviche

Main: Grilled Shrimp Skewers with Mint Quinoa Taboulé

Dessert: Melon, Watermelon, Feta & Basil Salad

Wine: Bandol Rosé or Corsican Vermentino

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Day 4

Lunch

Ratatouille with soft polenta

Mesclun greens with vinaigrette

Plum compote

Dinner

Starter: Tuna Tartare with Avocado & Heirloom Tomatoes

Main: Grilled Swordfish with Summer Vegetables

Dessert: Honey-Roasted Apricots with Lemon Cream

Wine: Rhône White or Dry Rosé

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Day 5

Lunch

Grilled chicken wrap with cucumber & tzatziki

Arugula & pine nut salad

Iced tea

Dinner

Starter: Tomato Gazpacho with Olive Toast

Main: Sea Bass en Papillote with Herbs & Lemon

Dessert: Peach and Rosemary Compote

Wine: Rosé from Provence

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Day 6

Lunch

Tuna poke bowl with sesame & avocado

Chilled cucumber & edamame salad

Coconut yogurt

Dinner

Starter: Grilled Octopus with Lemon & Parsley

Main: Mussels in White Wine, Served with Fries

Dessert: Lemon-Thyme Tart

Wine: Muscadet or Sauvignon Blanc

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Day 7

Lunch

Zucchini & Goat Cheese Tart

Roasted beet salad with walnuts

Fig sorbet

Dinner

Starter: Burrata with Roasted Tomatoes & Basil Oil

Main: Duck Breast with Apricot Glaze & Rosemary Potatoes

Dessert: Lavender Crème Brûlée

Wine: Côte du Rhône Red or Dry Rosé

DETAILS VIEW- CLOSE

Generator: YES

Inverter: YES

Ice Maker: Yes

Dinghy: AB 3,5m

Dinghy HP: 20 HP Yamaha

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: No

Internet: Onboard WIFI

Salon Stereo: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Yes

Nude Charters: Inq

Guest Pet: No

Children Allowed: Yes

Adult Water Skis: No

Kids Water Skis: No

Knee Board: No

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: 1

Wake Board: No

Sea Bob: No

Sea Scooter: No

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

Motor yacht for maximum comfort, excellent stability, and fast transfers.
Sailing yacht for an authentic, quiet experience rooted in traditional navigation.
Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

access to the entire global fleet
full transparency on costs
contractual and logistical support
personalised management of preferences and unexpected situations
high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

LUXURY SAILING YACHT | GAEL I