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AGATA BLU Yacht Charter

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AGATA BLU Yacht Description

Agata Blu, a newly built Sunreef 70, strikes a mix between extraordinary comfort, excellent performance under sail, and cutting-edge technology, thanks in large part to her exceptional living areas.

She is a fully customized model that features a contemporary design throughout its 4 staterooms with additional pullout beds for children, located on the lower deck and her large layouts.

The hull and superstructure of the yacht were fashioned in such a way as to optimize the amount of livable space while still ensuring its seaworthiness.

Agata Blu's fly bridge contains a large area that is fifty square meters in size, and she also has a very spacious bow section that includes both lounging and sunbathing areas.

Offered by DMA Yachting, the astonishing charter yacht AGATA BLU is a 74 ft sailing catamaran. The most attractive features of AGATA BLU are her elegant profile and alfresco dining areas. AGATA BLU spends the summer and winter season in Greece. She was completed by the ship builder Sunreef Yachts in 2023. The well-planned yacht layout features 4 large cabins and comfortably accommodates a maximum of 10 guests.

AGATA BLU is classified primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the delicious meals are served. The modern cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes add to the feeling of connection with the discovered environment.

The sailboat features 2 X 225 HP John Deere 2 generators X at 18KW engines and a generator.

Accommodation

One owner's suite with additional fold out bed for a child, One VIP cabin with additional fold out bed for a child and two guest cabins all with private facilities

What is the cabin arrangement of AGATA BLU?

2 Pullman cabins

AGATA BLU

Weekly price:
€54,000 - €65,000

Low Season | High Season
Length: 75'
# of Guests: 10
# of Cabins: 4
# of Crew: 4
Builder: Sunreef Yachts
Consumption: 90 Litres/Hr
Cruising Speed: 8
Max. Speed: 10
Built Year: 2023

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 sailing catamaran like AGATA BLU, the expected APA is 20% to 35% of the charter price (€10,800 - €18,900), making the charter cost €64,800 to €72,900. 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.

AGATA BLU Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Taxes: 12%, exceptions available	Total	Note
14 day charter	108,000EUR to 130,000EUR	21,600EUR to 39,000EUR	12,960EUR to 15,600EUR	142,560EUR to 184,600EUR	Discounts outside the main season are common.
7 day charter	54,000EUR to 65,000EUR	10,800EUR to 19,500EUR	6,480EUR to 7,800EUR	71,280EUR to 92,300EUR	Standard charter rate, base for all calculations.
3 day charter	27,000EUR to 32,500EUR	5,400EUR to 9,750EUR	3,240EUR to 3,900EUR	35,640EUR to 46,150EUR	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 54,000EUR / 6 * 3 days = 27,000EUR

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: EUR54,000

High season rate: EUR65,000

2023 Rates
High Season (15 June - 15 September) EURO 65000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 59000/week + all exp
Low Season (1 November - 30 April) EURO 54000 + all exp
+ APA 25% + 6,5% VAT

2024 Rates
High Season (15 June - 15 September) EURO 65000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 59000/week + all exp
Low Season (1 November - 30 April) EURO 54000 + all exp
+ APA 25% + 13% VAT

Charters for less than a week are only available upon request and the weekly rate is divided by 6.2023 Rates
High Season (15 June - 15 September) EURO 65000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 59000/week + all exp
Low Season (1 November - 30 April) EURO 54000 + all exp
+ APA 25% + 6,5% VAT

2024 Rates
High Season (15 June - 15 September) EURO 65000/week + all exp
Mid Season (1 May - 14 June & 16 September - 31 October) EURO 59000/week + all exp
Low Season (1 November - 30 April) EURO 54000 + all exp
+ APA 25% + 13% VAT

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

AGATA BLU Yacht Charter Locations

Summer Season

Greece

Winter Season

Greece

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Multimedia System: Yes

Nude: Inq

Crew Pets: No

Water Maker: yes

Ice Maker: Yes

Board Games: Yes

Bimini: Yes

Special Diets: Inq

Kosher: Inq

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: Inq

Children Ok: Yes

Generator: Yes

Inverter: Yes

Specifications

Tube:

Guests: 10

Maxspeed: 10

Draft: 7.2

Cruising Speed: 8

Helipad: No

Ac: Full

Ac Night: No

Built: 2023

Turnaround: 24 hours

Cabins: 4

King:

Queen:

Double:

Single:

Twin:

Pullman: 2

Showers:

Basins:

Heads:

Electric Heads: 4

Jacuzzi: No

Features

BBQ: Yes

AC: Full

Generator: Yes

Internet: Onboard WIFI

Cruising Speed: 8

Max Speed: 10

Layout

More Specifications

Flag: Bulgaria

Homeport: Athens, Greece

Resort Course:

Yacht Permit: 0

Yacht License: 0

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Wi-fi
Laptop
Printer

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type:

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts: Filtration system for drinking water (mineral & sparkling water)

Water Sports

Dinghy Size: Highfield SP 520 with engine Yamaha F100 LB

Kayaks 1 Pax:

Kayaks 2 Pax:

Dinghy Hp:

Floating Mats:

Dinghy Pax:

Swim Platform:

Water Skis Adult: No

Boarding Ladder: Aft hydraulic

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners:

Kneeboard:

Windsurfer:

Snorkel Gear: 10

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard: 2

Seabob:

Sea Scooter: No

Other Entertainment

55" LED TV in saloon
Heos by Denon Surround System
2 speakers in Cockpit
2 speakers in fore deck
4 speakers on fly bridge
BBQ on flybridge
Wine cooler

Crew

Crew Information

Captain

Chef

Stewardess

Deckhand

Captain: Luca Pignatelli

CAPTAIN: Luca Pignatelli

Between the years 2014 and 2016, Luca was employed as a tourist guide, excursion organizer, and skipper on board a number of private yachts in addition to his own yacht. After that, he began to get ready for and work aboard charter yachts along the Italian Coast. Soon after, Luca was promoted to the position of deckhand on the 74-foot sailing yacht BLUE DEER. In this role, he was responsible for a wide variety of tasks, such as driving the tender and performing important maintenance. He also had the opportunity to sail across the Atlantic Ocean while working on the yacht. His most recent job was as first mate on the 74-foot S/CAT LUCY Z, where he once again had plenty to keep his hands busy and even instructed some wakeboarding. He was captain of Gyrfalcon for three years. Now, he is serving as the enthusiastic captain of the sailing vessel AGATA BLU, where he brings a wealth of sailing and chartering experience with him. He is speaks Italian, English, and has a rudimentary grasp of Spanish.

Licenses & Certificates
• STCW ’95 basic training
• STCW ’10 advanced firefighting
• LIFEGUARD CERTIFICATE
• DECK CADET OFFICER DEGREE
• GMDSS GOC
• IYT MASTER OF YACHT 200GT OFF SHORE MCA APPROVED
• IYT MASTER OF YACHT 200GT OCEAN MCA APPROVED

CHEF: TBA

CHIEF STEWARDESS: Mariana Spirkina

Mariana has an extensive expertise working with VIPs as an event supporter, office manager for luxury businesses, and guest manager for a top Warsaw restaurant and cocktail bar. She has excellent interpersonal skills, discretion, great manners, outstanding organization and logistics.
Her attention to detail, excellent communication skills, and ability to anticipate her clients' requirements give her confidence that she can deliver excellent service as a stewardess. She speaks Polish and English.

DECKHAND: Jacopo Di Girolamo

Jacopo was born in 2003 in Italy. He is passionate about the sea, sailing and sports in general (by land and sea). He has his sailing license, is a sailing instructor, as well as a lifeguard and has been working for the past 4 years in different work establishments providing customer service, safety in the water as lifeguard and teaching sailing. He knows everything there is to sailing and racing in order to assist his captain and crew the best! He is polite, responsible, sociable, and determined to make his guests stay on board an unforgettable experience! He has all the safety trainings completed to be on board, is eager to work in a team, and is respectful to the people and environment around him. He speaks Italian and English.

Fresh of orange
Milk different assortments
Assortment of Tea & Coffee
Greek Yogurt
Granola/cornflakes
Seasonal Fruits
Pancakes/croissants/crepes/pastries
Eggs-omelet/crumbled/fried/pouched
Beacon /ham/smoked salmon
Bread
Butter
Feta/yellow cheese
Cold cuts
Tomatoes, Cucumber, Avocado
Greek honey & Local jams

Day 1

Lunch

Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic

Dinner

Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce

Day 2

Lunch

Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter

Dinner

Greek salad with capers and avocado
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables

Day 3

Lunch

Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, and sweet chili sauce, and crunchy vegetables
Moussaka the traditional way

Dinner

Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes

Day 4

Lunch

Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment
Flambé shrimps saganaki with ouzo and feta cheese

Dinner

Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter

Day 5

Lunch

Tabbouleh salad with fresh parsley
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables

Dinner

Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce
Duck fillet with sweat potatoes puree and chips

Day 6

Lunch

Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables

Dinner

Grilled eggplant with Greek yogurt, parsley salad, and pomegranate
Fresh tomatoes and Burrata salad with home made pesto Genovese
Kleftiko (Lamb with vegetables en papillote)

Day 7

Lunch

Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives
Tuna steak with vegetables and split pea puree

Dinner

Mesclun salad with red grapefruit fillets, avocado, and goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce

Desserts

Fresh minty pannacotta
Tiramisu
Chocolate brownie
Double baked Cheesecake
Carrot cake
Ice Cream Selection
Cream brûlée