Yacht provisioning
Fine wine and Champagne delivered on board.
Yacht provisioning for captains, onboard chefs, pursers, and brokers: the selection starts at our climate-controlled cellar in Lucca and arrives on board with the timing and discretion the sector requires. Operational base on the Tyrrhenian Sea, 25 minutes from the Viareggio shipyards, with deliveries throughout the Mediterranean.
- Champagne, large formats, and rare vintages always available in stock
- Search for specific labels at the request of the owner or guests
- Delivery on board, at the quay, through a marina, or via a yacht agent
- Compliant invoicing and documentation, including for non-EU flags
How it works
- Request — port, dates, and list, even approximate: form, email, or phone.
- Proposal — availability, prices, and alternatives within the day.
- Documents — vessel details and, if required, the declaration for the non-taxable invoice.
- On-board delivery — at the dock, through the marina or yacht agent, at the time agreed with the captain or chef.
Non-taxable invoicing for high-seas navigation
Eligible vessels may receive an invoice exempt from VAT under Article 8-bis of Presidential Decree 633/72, without VAT being applied.
The required documentation is the standard documentation for the sector:
- high-seas navigation declaration
- vessel details and IMO number
- billing details
- details of the captain, management company, or yacht agent
If you already have the documents, the invoice will be issued directly. If anything is missing, we will tell you what is needed—without sending you to your accountant.
Storage and logistics
The bottles remain in the cellar at controlled temperature and humidity until dispatch. They are prepared shortly before delivery, with refrigerated transport for short routes and insulated packaging when necessary.
That is why a bottle delivered on board in August arrives in the same condition as it was in the cellar.
On board, tailored to you
- selections tailored to the menu and the style of the cruise
- food pairings agreed with the chef
- guests’ preferences recorded and maintained from one charter to the next
- restocking the onboard cellar between departures
- search for rare bottles at the owner’s request
Request a supply
Port, dates, and list (even an approximate one): we’ll reply the same day. Requests in English welcome.