Antibes’ Port Vauban has released a new promotional video to illustrate the major redevelopment and long-term berth acquisition opportunities that will transform the leisure port into “the future of yachting in the Mediterranean”.
Thanks to the redevelopment plans of Vauban 21, which recently acquired the Port Vauban operation, the port will undergo ‘modernisation’ that will see the construction of several new buildings. As showcased in the video below, Port Vauban will feature a brand new harbourmaster’s office with gourmet restaurants, as well as a Port Centre, which will act as a hub for the local community and act as an exposition space and yachting campus.
There will also be a number of additional state-of-the-art security measures put in place across the site, while guests will also be given access to a fleet of golf carts to improve mobility around Port Vauban and the town.
Additionally, the redevelopment will create the opportunity for yacht owners of vessels up to 170 metres (558 feet) to acquire long-term berths of up to 23 years’ duration.
The port is a popular location for yacht owners, guests and charterers due to its close proximity to the French Riviera’s main hotspots. It also boasts a centrally positioned helipad, which provides visitors with access to international travel in a way that many other Mediterranean ports do not.
Eric de Saintdo, chief commercial and marketing officer, said in a release, “We are excited to present our new offering at Port Vauban through this appealing promotional film.
“With limited availability of long-term berths between St Tropez and Monaco, and a redevelopment plan that will make our facilities unmatched in the region, we are certain that Port Vauban is the future of yachting – not just on the French Riviera, but for the whole of the Mediterranean.”
A year-round location for maintenance and operations, Port Vauban is also now offering new winter berthing packages designed to deliver convenience and practicality to superyachts from 40 to 170 metres throughout the low season, from November to the end of April.