Yacht Description
Big yacht, simple win. PENELOPE is a 48m (157'6") ISA motor yacht built in 2005 and refit in 2024-2025, set up to sleep 12 guests in 6 cabins. The layout is tri-deck, with the kind of volume that keeps a full charter group from living on top of each other.
Jacuzzi, then lunch. The sundeck has a deck Jacuzzi with surrounding sunpads, plus plenty of al fresco space across three exterior deck levels for actual group time. There’s also easy flow from the main deck aft down to the swim platform for quick dips without turning it into a logistical exercise.
A master suite that counts. The full-beam master is on the main deck and comes with two marble bathrooms (one with a shower, one with a bathtub) and a separate office zone. The remaining guest accommodation sits on the lower deck: a VIP, two doubles, and two twins, all en-suite.
Toys with range. For water time, PENELOPE carries two tenders (Novurania 5.50 and Williams 4.50), two WaveRunners, two SUPs, plus waterskis, inflatables, and snorkeling equipment. When you want to go offline, there’s air conditioning; when you don’t, Wi‑Fi/Starlink is on board.
Broker Review
Onboard visit
Freshly refitted to mint condition, with unmistakable Italian charm throughout — the master cabin is a standout, with an exceptionally large private office and a beautiful mix of light wood, marble, and cream. Her chef is also a certified sommelier, making her the perfect choice for a wine-focused charter around the Amalfi Coast, Sicily, and the Aeolian Islands.
Klara Jakobsen
Broker Assistant
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Specifications
- Length overall
- 157ft / 48 m
- Beam
- 8.9m
- Draft
- 3.1m
- Builder
- International Shipyard Ancona
- Year built
- 2005
- Refit
- 2025-2026
- Type
- Motor Yacht
- Cruising speed
- 14 knots
- Top speed
- 18 knots
- Engines
- 2 x MTU 4000 - 2.400 HP
- Fuel
- 500 Litres/Hr (US Gall/Hr)
- Guests
- 12
- Cabins
- 6
- Crew
- 9
Charter Price
From €190,000 to €210,000 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 12
- Total cabins
- 6
- King cabins
- 1
- Queen cabins
- 3
- Double cabins
- 4
- Twin cabins
- 2
- Pullman cabins
- 1
- Showers
- 6
- A/C
- Full
- A/C at night
- Yes
- Jacuzzi
- Yes
6 staterooms for 12 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin (Main Deck, Full-Beam) | King bed | Two en-suite marble bathrooms (one with shower, one with bathtub) | Full |
| VIP Cabin (Lower Deck) | Queen bed | En-suite bathroom | Full |
| Double Cabin 1 (Lower Deck) | Double bed | En-suite bathroom | Full |
| Double Cabin 2 (Lower Deck) | Double bed | En-suite bathroom | Full |
| Twin Cabin 1 (Lower Deck) | Twin beds (2 singles) | En-suite bathroom | Full |
| Twin Cabin 2 (Lower Deck) | Twin beds (2 singles) | En-suite bathroom | Full |
- Captain
- Alessandro Abbate
- Nationality
- Italian
- Languages
- Italian, English, French, Spanish, Deutsch, Portuguese, Venezuelan
- Crew size
- 9
Runs the charter with accurate planning and tight control, keeping the day on time. Brings regatta experience and long-term command of Penelope to support safe, calm operations.
- Italian nationality
- Participated in international regattas with podium results
Focuses on safety and efficient deck operations, and supports tender driving and water sports. Brings shipyard experience for reliable maintenance and compliance during busy charter periods.
- Italian nationality
- Over 9 years in the yachting industry
- RYA Yachtmaster Offshore
- Officer of the Watch Unlimited certification
Keeps engineering systems stable so propulsion and onboard services stay consistent. Brings tug and delivery experience from international assignments that supports dependable operations underway.
- Italian nationality
- Extensive experience on Voith Schneider, ASD, and conventional tugs (Trieste, Italy)
- Supervised tug delivery in Tuzla, Turkey and sailed to Trieste
- Completed an assignment in Aqaba, Jordan with tug Gladiator
Prepares Mediterranean fish cuisine and bakery-focused dishes, and can switch to Asian, Arabic, vegan, and gluten free menus as needed. Uses sourcing experience to keep ingredients fresh and meals consistent.
- Italian nationality
- Graduated from a culinary art and professional cookery school in Rome
- 30+ years as Head Chef in Rome restaurants and aboard Navy ships in Italy and abroad
- Cuisine range includes Mediterranean fish, bakery, Asian, Arabic, vegan, and gluten free
Runs high-pressure charter turnarounds with disciplined interior organization so service stays on pace. Delivers refined table styling and silver service for UHNW family charters.
- Spanish nationality
- Over 6 years on private and charter yachts up to 50m
- 10+ years in luxury hospitality and Michelin-starred restaurants
- Languages: Spanish (native), Italian and English (fluent)
Maintains housekeeping and service standards across luxury charter and private yachts, keeping cabins and common areas guest-ready. Brings structured training experience from language teaching that supports clear onboard routines.
- Italian nationality
- Background on luxury charter and private yachts, including catamarans and yachts up to 30+ metres
- Certified English teacher and Cambridge/ESB examiner
- Languages: Italian (native), English (advanced), Deutsch/Spanish/French/Portuguese (basic)
Supports daily interior operations across busy charter seasons, covering housekeeping, laundry, and table service. Keeps behind-the-scenes tasks organized so guest areas stay ready throughout the day.
- Italian nationality
- Multiple charter seasons experience
- Languages: Italian (native), English (intermediate), Spanish (basic)
Manages deck handling and mooring with a strong focus on safety during arrivals, departures, and anchor work. Uses local knowledge of the Amalfi Coast area to support practical day planning on the water.
- Italian nationality
- Over 7 years of experience in the nautical industry
- Born and raised in Massa Lubrense (Naples) with knowledge of the Amalfi Coast sailing area
- Holds Italian Recreational Officer license
Supports engine room operations and maintenance so systems stay steady during long days underway. Recently completed a transatlantic delivery as onboard engineer, reinforcing reliability in offshore conditions.
- Venezuelan nationality
- EOOW III/1 Unlimited
- Experience on commercial vessels and motor and sailing yachts up to 50m
- Languages: Spanish and English (advanced)
-
2x Wave Runner:
Fast, easy fun for all levels, great for exploring bays and beach runs. -
Deck Jacuzzi:
Soak with sea views after swim sessions, especially nice at sunset. -
Starlink Wi‑Fi:
More reliable connection for work and streaming while cruising the Mediterranean.
- Salon stereo
- Yes
- Salon TV
- Yes
- Sat TV
- Yes
- Nude charters
- On inquiry
- Dine-in capacity
- Yes
- Special diets
- On inquiry
- Kosher
- On inquiry
- Gay charters
- On inquiry
- Crew smokes
- On inquiry
| Toy | description |
|---|---|
| Wave Runners (sit-down) | 2 Wave Runners. |
| Jet Skis (stand-up) | Jet Skis (stand-up). |
| Seabobs | Seabobs for underwater propulsion. |
| Inflatables | Inflatables. |
| Paddleboards (SUP) | 2 stand-up paddleboards (SUP). |
| Wakeboard | Wakeboard. |
| Water skis (adult) | Water skis (adult). |
| Snorkeling gear | Snorkeling equipment. |
No breakfast items are provided in the available menu content.
No lunch items are provided in the available menu content.
Starters
- Bruschette with tomato and basil – tomato and basil bruschette
- Salmon tartare – salmon tartare
- Squid ink arancino – red shrimp, cuttlefish julienne, cuttlefish bone dust marinated with citrus fruits
- Stuffed zucchini flowers – zucchini flowers, stuffed
Main Course
- Shells stuffed with scorpion fish sauce and oregano – toasted breadcrumbs with anchovies
- Calamarata – mullet, salt caper, taggiasca olive, wild fennel, bluefin tuna roe, dried tomato
- Tagliolini with cuttlefish ink – anchovies, wild fennel, toasted pine nuts, concassé tomato, sultanas, saffron
No dessert items are provided in the available menu content.
No snack items are provided in the available menu content.
Chef’s Style & Influences
Italian-Mediterranean seafood focus with pasta, citrus, anchovies, capers, saffron, and fresh herbs.
Diving
Yacht offers Rendezvous Diving only
Registry & Permits
- Flag
- MALTESE
- Homeport
- Naples - Marina di Stabia (TBC)
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