NEYINA Yacht Description
NEYINA, launched in 2015, is the fifth CNB 76 of her generation. Thanks to the first-rate seaworthiness qualities of her hull and her simple, efficient deck layout, she provides safe and pleasant cruising.
Created by Jean Marc Piaton, this is an elegant and functional sailboat with some clever innovations: the saloon is spacious and light, the dining table unfolds to form coffee tables and offers a splendid panoramic view, even when seated.
Made to offer the ultimate private lifestyle yacht charter holidays, she can welcome up to 6 guests in 3 luxury appointed en-suite cabins : one bright and large Master, favoring privacy in the cabin, with the queen bed on the opposite site of the entrance; a double cabin convertible into twin beds; a bunk-bedded cabin with the lower bed convertible into a double bed.
Her racing shape and incredible comfort during sailing promise delightful cruises in the Mediterranean.
Accommodation
NEYINA offers 1 Master cabin (queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed which can turn into 2 twin beds and 1 bunk-bedded cabin (the lower bed can turn in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only ).Master and VIP cabins are with en-suite bathroom and separated head. In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
Master cabin : 34" flat screen TV, DVD and MP3 players, Apple TV
2 safe boxes available in the Master and the VIP cabins
What is the cabin arrangement of NEYINA?
- 1 Master cabin
- 1 VIP cabin
- 1 Twin cabin
NEYINA
-
Weekly price: €20,000 - €26,000
Low Season | High Season
- Length: 76'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 3
- Builder: CNB Bordeaux
- Consumption: 30 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 12
- Built Year: 2015
- Refit: 2025
NEYINA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2023 | €26,000 | €0 | €0 | €0 | €26,000 | €0 | €0 | €0 | €0 | €0 | €0 |
| Winter 2023 to 2024 | €20,000 | €0 | €0 | €0 | €20,000 | €0 | €0 | €0 | €0 | €0 | €0 |
| Summer 2024 | €26,000 | €0 | €0 | €0 | €26,000 | €0 | €0 | €0 | €0 | €0 | €0 |
| Summer 2025 | €26,000 | €0 | €0 | €0 | €26,000 | €0 | €0 | €0 | €0 | €0 | €0 |
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 yacht like NEYINA, the expected APA is not defined for this type of yacht. 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.
NEYINA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 40,000EUR to 52,000EUR | 8,000EUR to 15,600EUR | 8,000EUR to 10,400EUR | 56,000EUR to 78,000EUR | Discounts outside the main season are common. | |
| 7 day charter | 20,000EUR to 26,000EUR | 4,000EUR to 7,800EUR | 4,000EUR to 5,200EUR | 28,000EUR to 39,000EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,000EUR to 13,000EUR | 2,000EUR to 3,900EUR | 2,000EUR to 2,600EUR | 14,000EUR to 19,500EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,000EUR / 6 * 3 days = 10,000EUR |
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: EUR20,000
High season rate: EUR26,000
Summer2024:
Weekly rates in the Mediterranean- from 2 to 6 guests :
May & October: € 20,000 + 30% APA (+ VAT depending on departure's place)
June & September: € 23,000 + 30% APA (+ VAT depending on departure's place)
July and August : € 26,000 + 30% APA ( + VAT depending on departure's place) based on MYBA terms. One week-minimum charter rate
Charters of less than 7 nights on request depending on schedule and season (5-night-minimum-rate)
For charter less than a week, please use the divide-by-6 rule.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.
NEYINA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
WIFI access
Fishing
Green Initiatives
Water Sports
Other Entertainment
Wireless speakers
Saloon : 40" flat screen TV, DVD and MP3 players, Apple TV
Master cabin : 34" flat screen TV, DVD and MP3 players, Apple TV
Speakers connected to lounge HIFI set, in the saloon and the cockpit
Winecooler
Icemaker & watermaker
Crew
CAPTAIN
CHEF
DECKHAND
Captain: CAPTAIN: Nicolas STEINBERG
CAPTAIN: Nicolas STEINBERG
Yacht Master 500 MCA commercially endorsed.
French
Languages: English, Spanish
I always went sailing boat. Child I was sailing on the family boat.
Very quickly, I took the helm. In the summer during school holidays, I was a sailing instructor.
Then I left for the West Indies. There, I knew what I was going to be a skipper.
I made several transatlantics on board CNB 60, 66, 76 and Lagoon 620 including 2 races.
I haVE conveyed and worked as captain onboard Garcia 70, Open 75, CNB 77, Tahiti 75 and Classic Boat in West Indies, Mediterranean, in the Seychelles, also in Polynesia.
Now aboard NEYINA, I can't wait to welcome my new guests.
CHEF: Elsa GALILEA GARCIA
Spanish
Languages: French, English, Spanish
After a long career in the food and catering industry in France and Spain, I discovered a new lifestyle aboard a sailboat with my partner; for the past 15 years I’ve been combining both my passion for gastronomy and sailing.
I am an attentive host, always actively listening to the guests to ensure they have the best possible experience. With an excellent knowledge for the Mediterranean cuisine and its products, I produce a fusion of my Spanish culture with French and Italian influences which result in creative dishes that can be adapted to individual tastes and wishes of our guests.
From mid-June / Relief CHEF: Roseany PEGARD
Brazilian
STWC 2010 - Food Safety Awareness training
Languages: English, French, Spanish, Portuguese & Italian
I am a multilingual chef who has traveled to many countries with my family on my own boat. I have been working in the yachting business for the past 20 years on both sailing and motor yachts, like CNB 76’ MAOYA and have extensive knowledge of the sea and its many intricacies.
I am a very outgoing and responsible person who loves preparing healthy and tasty meals inspired by Mediterranean and international cuisine, and I am excellent at understanding guests' needs, thus providing the best service and ensuring that they spend a blissful and unforgettable charter.
DECKHAND: Rudy CANDELA
French
STCW95 - Medical 2
Languages: English, Italian, Spanish
I was born and grown in the Toulon region where I discovered the sea.
After studying at the Tourism and catering school of Nice, I conciled my job and my taste for traveling.
During a short navigation on a friend's sailboat, I understood that sailing was made for me, an ideal, a new passion.
I started to study sailing on my own. 2 years later, I became the happy owner of a sailboat.and I sailed in the Mediterranean for several years. In 2011, I obtained my Captain 200 certificate.
Since then, I have worked as captain or First mate on board private and charter yachts like S/Y Black Swan 133’, Power cat Yemanja 63’, S/Y CNB 66’ or S/Y Ocean pureII 131’, in the Med, the Canaries, Cape Verde, and make my passion my profession.
From mid-June / Relief STEWARDESS/DECKHAND: Marie DE VALANCE
French
Languages: English,
-BIO TO COME-
Menu
S/Y NEYINA
Sample menuby Elsa GALILEA GARCIA
BREAKFAST
Boiled, scrambled eggs with, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham
DAY 1
Tomatoes stuffed with tuna
Pissaladière
Strawberries with citrus fruit
Sea bream and mango tartar
Risotto with porcini mushrooms
Fromage frais, honey and walnuts
DAY 2
"Ajo-Blanco" cold soup with garlic and almonds
Sliced chicken Indian style, basmati rice
Fresh cherries
Toast with peppers, onions and baked eggplant
Salmon and broccoli flan
Pineapple and mint delight
DAY 3
Eggs stuffed with walnuts and blue cheese
Papillotes of scallops, avocado and coconut milk
Mocha French toast
Ratatouille tartar glazed with olive oil
Breaded leeks with ham on light cream
Banana flambé with rum
DAY 4
"Salmorejo" cold summer soup with tuna shavings
Sea bass carpaccio with ginger
Strawberries with yoghurt
Grilled green asparagus with lemon and parmesan
Roasted monkfish with capers on rocket salad
Exotic fruit salad
DAY 5
Russian salad
Baked guinea fowl with green beans
Raspberry, peach and pistachio tiramisu
Vegetarian Spanish tortilla with peppers
Eggplant, tomato and mozzarella lasagne
Strawberry milk shake
DAY 6
Seafood tagliatelle
Cod papillotes with spicy mango
Dessert TBA
Sushi variety
Ham and cheese croquettes with tomato salad
Watermelon "Bavaroise" with mint
DAY 7
Avocado and anchovy watermelon salad with yogurt sauce
Flank steak, mashed potatoes and Provençal tomatoes
Strawberry kiwi verrine
Spinach "pescador" soup
Mussels and black rice
Grilled watermelon and melon skewers
Sample menu by Roseany PEGARD
BREAKFAST
Boiled, scrambled eggs with white truffle, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter,
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham
APPETIZERS
Guacamole and corn tortilla
Tuna paste with crackers, Black and green tapenade
Salmon Verrine with cream cheese and lime
Aubergine caviar, Tzatziki with vegetables
Plate of cheese and Charcuterie
Olives and nuts , Houmous and pita bread
Shrimps grilled in garlic
STARTERS
Gravalax Salmon in Crusty basquet with lime juice
Salade Caprese in basilic sauce
Mahi- Mahi
Carpaccio with green papaya
Greek Salad with grilled aubergine
Lentil peas salad in lime and mustard sauce
Boulgour – Taboulé with fresh herbs and Quinoa
Shrimp Salad with mango
MAIN COURSES - LUNCHES
Oven baked wild Bar in ginger and lime served with sauted vegetable, potatoes and green sauce
Caesar salad with crusty chicken
Tuna tartare with avocado and home made chips
Pasta salad with aubergine and olives in à la Napolitana
Grilled Shrimps Stick with chickpeas salad
Stuffed vegetables with potatoes gratin
Tahitian Tuna in coconut milk an rice
MAIN COURSES - DINNERS
Moqueca de Camarão( Brazilian special dish)
St Jacques grilled in vanilla butter and roasted potatoes
Grilled Octopus and chorizo risotto
Beef Roti with cheese soufflé and mushrooms sauce
Aubergine Parmegiana and Penne rigatte
Salmon in fruit passion sauce with sauted vegetable
Tuna Tataki in sesame crust and salted grilled potatoes
DESSERTS
Panna cotta and red fruit coulis, Chocolate Mousse, Apple and pineapple crumble
Strawberry bavaroise, Tiramisu, Cream caramel, Pudding
Passion Fruit Mousse, Banane Flambée with Vanilla ice cream, Lime cream delice, Creamy coconut cake
Gallery
