Sandi IV

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Sandi IV

  • 25,000 / Week
  • 29,000 (High Weekly Price)
  • 25,000 (Low Weekly Price)
  • Winter Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Speed: 22 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 Queen
  • 2 Double
  • 2 Twin
  • Air Conditioning

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SANDI IV is an elegant yacht of 25 meters, built by the Shipyards of Pisa in 1990 and completely renovated both indoors and outdoors in 2020. The yacht offers 4 cabins tastefully furnished: 2 doubles and 2 twins for 8 guests all equipped with TV, stereo, air conditioning, minibar. The refined and elegant interiors feature a large living room equipped with comfortable sofas, 70 LCD TV and stereo home theatre. Outside guests can enjoy large sunbathing areas both in the bow and on the flying bridge. The main deck aft comes furnished with a welcoming table for 8 to enjoy elegant alfresco dining and a beach platform for an easy access to the sea. The spacious foredeck offer broad sunbeds and a sofas to rest and take in the views.


  • Size: 82.00 Ft
  • Beam: 6.10
  • Draft: 1.80
  • Engine: 2x Detroit Diesel (16V92TA) diesel engines 1.400 cv
  • AC: Full
  • Year Built: 1990
  • Builder: Cantieri di Pisa, Italy
  • Tender Surmarine 3.70 mt. 25 hp
  • Paddle board
  • Snorkeling equipment
  • Hi-speed rolling donut
  • Stationary Bike
  • Bluetooth HI-FI, USB ports and remote control, LCD TV


The yacht offers 4 cabins tastefully furnished: 2 doubles and 2 twins for 8 guests

Inquire About This Yacht:

Sandi IV Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

 Milk,soia milk, fruit juice, yougurt

A Selection of fresh baked or sourced
pastries, pancakes, or muffins

Fresh local and in-season fruit

Butter, jam, honey Cake or pie
plumcake Brioche and croissant

Prosciutto di Parma, roast

Fontina with micro green
and pumpkin seeds

Fresh oysters seasoned with lemon

Eggplant balls with seasonal



Homemade linguine with clams and

Polpo, sunchokes, blood orange, grapefruit
and sesame vinaigrette

Carpaccio of Beef & fresh raspberries,
topped with arugula, black peppered
Parmigiano crisps dressed with a balsamic

Wild salmon with citrus and champagne
sabayon, fingerlime and asparagus

Scallop ceviche with chawanmushi, shiitake
dashi and braised daikon

Slow cooked young lamb in Greek sweet
wine, served on a bed of vegetable
ratatouille, oven potatoes and cheese

Neapoiltan Baba with pastry cream

pastry basket with wild berries

Strawberry sorbet with min

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