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CATAMARANO DI LUSSO | BIG NAUTI

BVI

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Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI Catamarano di lusso BIG NAUTI

Informazioni principali

Presentiamo BIG NAUTI: Catamarano di lusso varato nel 2020. L'allestimento interno con 4 cabine, puo' ospitare comodamente 8 ospiti.

Charter con equipaggio
Charter con equipaggio

Proposta Luxury Collection: yacht con equipaggio completo e servizio di classe superiore.

Estate Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Inverno Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Marina BVI
Base principale BVI
Base di imbarco Virgin Gorda Yacht Harbor, BVI Trellis Bay, BVI
Tipologia Catamarano di lusso
Bandiera BVI
Cantiere Bali Catamarans
Nome BIG NAUTI
Anno 2020
Lunghezza 16.00 m (55.00 Ft)
Larghezza 28.8 m
Pescaggio 4.11 m
Boat ID 6824
Cabine 4
Queen(s) 4
Showers 4
Electric Heads 4

DETTAGLIO PREZZI VEDI- CHIUDI


CRUISING FEES: BVI Cryising fees are included

MINIMUM NIGHTS: 4

LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.

TURN AROUNDS: 48-hour turns are standard

HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

HOLIDAY RATES: 2025/6
XMAS: Flat rate $38,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $40,000. Must begin no sooner than Dec 28th.

HOLIDAY RATE: 2026/7
XMAS: Flat rate $40,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $42,000. Must begin no sooner than Dec 28th.

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.



No "Captain Only" offered on this yacht.


L'EQUIPAGGIO VEDI- CHIUDI

Per Pertoft
Comandante

Nazione: German
Lingue parlate: English

Maia Gifford
Chef/Mate

Nazione: USA

MEET YOUR CREW
CAPTAIN: Per Pertoft
CHEF: Maia Gifford

From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.

Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.

After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer turned into four years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.

This dynamic crew is excited to be on Big Nauti and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!




https://www.bebluesailing.com/Cockpit

IL MENÙ DI BORDO VEDI- CHIUDI


MAIA’S SAMPLE MENU


Breakfast


All breakfasts will be served with a freshly baked pastry, fresh fruit, coffee, tea, and juice


 Avocado Toast


Smashed avocado served on freshly toasted bread topped with a fried egg, sumac pickled red onions, feta, local micro-greens and a hot honey swirl


Eggs Benedict


Perfectly poached eggs sat atop a buttery biscuit with garlic sautéed spinach and crispy bacon, topped with a brown butter hollandaise


Açaí Bowls


Blended açaí topped with homemade granola, mixed berries, and nut butter


Croque Madame


A classic French breakfast sandwich - toasted brioche filled with béchamel, gruyere cheese, and thinly sliced ham, broiled until melty and topped with a fried egg


Blueberry Lemon Ricotta Pancakes


Fluffy American pancakes accompanied by soft scrambled eggs and crispy bacon


Huevos Rancheros


Warm corn tortillas topped with refried black beans, pico de gallo, avocado, and pickled red onions, finished with a fried egg and cotija cheese


Sweet Potato Hash


A mix of roasted potatoes and sweet potatoes with sautéed kale and breakfast sausage, topped with a poached egg and an herby aioli


 


Lunch


Maryland-style Crab Cakes


Accompanied by a cilantro vinaigrette salad of crisp baby greens, celery and cucumber, topped with juicy strawberries and crumbled feta


Tuna Poke Bowls


Soy marinated tuna served atop sushi rice with pickled purple cabbage, edamame beans, shredded carrots, mango, and seaweed salad, topped with a drizzle of sriracha mayo and sesame seeds


Crispy Chicken Milanese


Served with a marinated tomato and arugula salad, lemon beurre blanc, and crispy capers


Marinated Steak Vermicelli Salad


Thai “crying tiger” marinated steak with fresh vegetables and vermicelli noodles, served with a sweet and tangy dressing


Pistachio Pesto Orchette


Tossed with fresh snap peas and arugula and topped with pistachio crusted grouper


Mediterranean Salmon Bowls


Garlic-dill salmon served atop a quinoa tabbouleh with z’atar roast sweet potatoes and homemade tzatziki


Pork Carnitas Tacos


Mexican-style slow cooked pork shoulder with homemade tomatillo salsa verde, grilled pineapple, pickled red onions, and cotija cheese, served with Mexican street corn ribs


 


Appetizers


Spicy tuna on crispy rice paper with avocado cream and sesame seeds


Cream cheese stuffed jalapeño peppers, wrapped in bacon and baked until crispy


Grazing board of imported meats and cheeses accompanied by an assortment of jams, fruits, and crackers


Crispy fried coconut shrimp with sweet chili mayo


Fresh fish aguachile served on a crispy corn tostada with avocado, cucumber, and pickled red onions


Crostinis topped with thinly sliced steak, caramelized onions and boursin cheese


Homemade beet hummus and whipped feta served with an assortment of fresh vegetables and pita chips


 


 


Dinner


Steak au Poivre


Seared center cut beef fillet served with a creamy peppercorn sauce, crispy rosemary potatoes, and roasted rainbow carrots


Brown Butter Scallops


Served over a mint pea puree with crispy pancetta and toasted hazelnuts 


Tropical Halibut


Coconut and macadamia nut crusted halibut served over coconut rice with a mango-lime beurre blanc and seared bok choy


Red Wine Braised Short Ribs


Served with creamy parmesan polenta and a raw courgette and fennel salad


Brazilian Moqueca


A Brazilian coconut and bell pepper seafood stew filled with fresh seafood, served over rice and accompanied by pao de queijo (Brazilian cheese bread)


Ratatouille


Traditional ratatouille served with seared cod and fondant potatoes


Snapper Picatta


Crispy skin red snapper with a lemon, white wine and caper sauce, served over pearl couscous with preserved lemon and asparagus


 


Dessert


Chocolate Mousse


Topped with freshly whipped cream and cacao nib tuille


Lemon Almond Cake


With mascarpone whipped cream and pistachios


Key Lime Pie


An island classic! Creamy key lime filling in a graham cracker crust, topped with toasted meringue


Oreo Cheesecake


A decadent treat, topped with chocolate ganache and whipped cream


Tres Leches Cake


Topped with whipped cream and cinnamon


Brown Butter Chocolate Chip Cookie


Served warm with a scoop of vanilla ice cream


Dark Chocolate Olive Oil Cake


Served with a raspberry lime coulis


 


ds


STANDARD SHIP’S BAR


 Non-alcoholic


 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices


Spirits 


Vodka: Tito’s, Smirnoff


Gin: Bombay Sapphire, Tanqueray


Rum: Cruzan, Bacardi


Tequila: Milagro, Herradura


Whiskey: Dewar’s, Jameson


Bourbon: Maker’s Mark, Bulleit


Assorted Liqueurs


Wine


 Red: Cabernet Sauvignon, Malbec, Pinot Noir


White: Chardonnay, Sauvignon Blanc, Pinot Grigio


Rosé, Prosecco


 


Beer


 Corona, Carib, Landshark, Miller Lite, Coors Light, 


Please let your broker know your preferred brands.


 


If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.


BIG NAUTI BIG NAUTI BIG NAUTI BIG NAUTI BIG NAUTI BIG NAUTI BIG NAUTI BIG NAUTI

DETTAGLI VEDI- CHIUDI

Location Details: Virgin Gorda Yacht Harbor, BVI
Please inquire for additional location availability.

Accommodation: 4 Queen cabins with ensuite bathroom.

The port aft cabin is a master cabin - much larger than the others. It has two entrances. One entrance enters from the sugar scoop and the other off the salon.

Other Toys: Captain is not a certified sailing instructor but is happy to teach guests the basics of sailing.



Captain is an IKO Level 2 Kitesurfing and Wing foil Instructor and is willing to teach any guest that is interested in partaking in these two activities.



Adult waterskis

1 Kneeboard

1 Wakeboard

Tube

Floating mat

2 Stand Up Paddle boards

Selection of snorkeling gear for all guests

2 Fishing rods for trolling and tackle

2 Sea scooters



1 "Pizza Slice" inflatable

1 "Avocado" inflatable

Subwing

6 Lazy Bunz floaties

Dive Info: Onboard scuba diving offered



PLEASE NOTE: Guests have to rent/pay for their own scuba equipment. The crew will be happy to arrange this for them and have it onboard when they arrive.



Max 3 dives included, per certified diver, per 7 nights charter

Additional dives are $50 per certified diver.



Scuba diving equipment will cost approximately $150 per person/per week. Scuba rental includes a BCD, regulator, weights and tank.



Wetsuits, if desired, need to be rented.

Generator: Yes

Inverter: Yes

Water Maker: Yes

Bimini: Yes

Dinghy: 13ft

Dinghy Pax: 10

Dinghy HP: 60hp

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Yes

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: Transom steps

Guest Pet: No

Children Allowed: Yes

Min Child Age: Water safe

Adult Water Skis: Yes

Kids Water Skis: No

Jet Skis: No

Wave Run: No

Knee Board: Yes

Stand Up Paddle: Yes

Wind Surf: No

Gear Snorkel: Yes

Tube: Yes

Scurfer: No

Wake Board: Yes

1 Man Kayak: No

2 Man Kayak: No

Sea Bob: No

Sea Scooter: Yes

Kite Boarding: No

Kite Boarding Details: If guests are interested in Kiteboarding the crew will build this into the itinerary and make the necessary arrangements.

Fish Permit: 750109

Fishing Gear: Yes

Fishing Gear Type: Trolling

Num Fish Rods: 2

Float Mats: Yes

Swim Platform: No

Boarding Ladder: Yes/Stern

Dinghy Sailing: No

Scuba Onboard: Onboard

Games Beach: Yes

Under Water Cam: No

Under Water Video: No

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries. We provide filtered water to limit single use plastics. We provide re-usable water/beverage tumblers to limit plastic/disposable cup use. We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\ We use re-usable grocery bags. We are affiliated with 'Sailors for the Sea' - Keeping our Waters Blue by Boating Green! Our crew are guided by this organization in reducing our footprint. We support 'Sailors for the Sea' initiatives. We provide information to our guests on the best practices for 'Traveling Green' Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation.

Compressor: Not Onboard

Num Dives: 3

LAYOUT DI BORDO VEDI- CHIUDI

Domande & risposte

Come funziona il contratto di charter?

Il contratto viene stipulato direttamente tra l’Armatore e il Cliente, con il supporto del broker. Si basa normalmente sul modello contrattuale internazionale MYBA, concepito per garantire tutele chiare e bilanciate a entrambe le parti.

È inoltre prevista la figura dello Stakeholder, responsabile della custodia sicura dei fondi fino alla conclusione del charter.

Cosa è incluso nella tariffa del charter?

La tariffa base comprende il noleggio dell’imbarcazione, l’utilizzo delle dotazioni di bordo, la presenza dell’equipaggio e la relativa copertura assicurativa.
Restano escluse le spese operative come carburante, cambusa, porti, bevande e attività aggiuntive, che vengono gestite tramite APA (Advance Provisioning Allowance).

L’elenco preciso di ciò che è incluso o escluso sarà confermato al momento della selezione dello yacht.

Cos’è l’APA e come funziona?

L’APA (Advance Provisioning Allowance) è un fondo anticipato, di norma pari al 25–35% del canone di charter, destinato alla copertura delle spese operative: carburante, provisioning, porti, attività a pagamento, bevande e richieste personalizzate degli ospiti.

Al termine della crociera, il Comandante fornisce un rendiconto dettagliato delle uscite. Eventuali importi non utilizzati vengono rimborsati al cliente, mentre eventuali eccedenze vengono regolate direttamente al momento della chiusura del charter.

Quali sono le modalità di pagamento?

Alla firma del contratto è previsto il versamento del 50% dell’importo totale.
Il saldo, comprensivo di APA, tasse e eventuali oneri aggiuntivi, viene richiesto circa cinque settimane prima dell’imbarco. (a seconda dell'armatore)
I pagamenti vengono effettuati tramite bonifico bancario, che rappresenta lo standard operativo nel settore del charter di lusso.

Posso annullare una prenotazione?

Sì, è possibile cancellare, ma si applicano le clausole previste dal contratto.
In linea generale, in caso di rinuncia da parte del cliente, l’Armatore trattiene i depositi già versati.

Qualora l’imbarcazione venga riaffittata per lo stesso periodo, l’Armatore rimborsa l’importo recuperato, al netto delle relative commissioni.

Ogni richiesta di cancellazione viene gestita con la massima trasparenza. Ulteriori dettagli sulle politiche applicate sono disponibili contattandoci direttamente.

Come individuare lo yacht più adatto alle mie esigenze?

La scelta dipende principalmente dal tipo di esperienza che desideri vivere:

  • Motor yacht per il massimo comfort, grande stabilità e trasferimenti rapidi.

  • Sailing yacht per un’esperienza autentica, silenziosa e legata alla tradizione della navigazione.

  • Catamarano per ampi spazi, stabilità superiore e maggiore privacy.

BeBlue analizza destinazione, numero di ospiti, preferenze personali e budget, selezionando per te la soluzione più adatta.

Quanto tempo prima è consigliabile prenotare?

Per l’alta stagione (Mediterraneo: giugno–settembre; Caraibi: dicembre–aprile) è consigliabile prenotare con diversi mesi di anticipo, così da assicurarsi le migliori opzioni disponibili.
Gestiamo comunque anche richieste last-minute, compatibilmente con disponibilità e requisiti di licenza.

È possibile personalizzare menu, preferenze e attività?

Certamente, prima della partenza riceverai un Preference Sheet in cui potrai indicare gusti, esigenze alimentari, allergie, preferenze per bevande e attività che desideri svolgere.
Lo Chef e il Comandante utilizzeranno queste informazioni per costruire un’esperienza completamente su misura.

Quante persone possono essere ospitate a bordo?

La maggior parte delle imbarcazioni può accogliere da 6 a 12 ospiti, a seconda della configurazione interna.
Alcuni superyacht oltre gli 80 metri, conformi alle certificazioni internazionali, possono ospitare fino a 36 persone.

Sarò connesso a Internet durante il charter?

La maggior parte delle imbarcazioni offre connessione Wi-Fi a bordo, tramite rete mobile o sistemi satellitari. La qualità e la velocità del servizio possono variare in base all’area di navigazione e alla tecnologia installata.

È previsto lasciare una mancia all’equipaggio?

La mancia non è obbligatoria, ma rappresenta una consuetudine consolidata per esprimere apprezzamento al lavoro della crew.
Le linee guida internazionali indicano come riferimento un importo pari al 10–15% del canone base.

Perché affidarsi a BeBlue?

BeBlue è specializzato nelle vacanze in barca e, in qualità di mediatori marittimi e tour operator regolarmente titolati, garantisce:

  • accesso all’intera flotta globale

  • totale trasparenza sui costi

  • supporto contrattuale e logistico

  • gestione personalizzata delle preferenze e degli imprevisti

  • elevati standard di tutela e sicurezza

È il modo più semplice, sicuro ed efficiente per vivere un’esperienza di charter di livello.

Posso richiedere un’assistenza dedicata per il mio charter?

Ogni charter è unico. Per ricevere una selezione di yacht su misura, un preventivo chiaro e un supporto personalizzato nella pianificazione del tuo viaggio, ti invitiamo a contattarci direttamente. Il nostro team ti accompagnerà con attenzione in ogni fase dell’esperienza.

Nota: le informazioni riportate sono di carattere informativo e andranno riconfermate in fase di prenotazione con un operatore BeBlue.

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