24.4 m

/ 80 ft

| Nautor's Swan

| 1992

| 2016

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Guests icon

6 Guests

Cabins icon

3 Cabins

Crew icon

3 Crew

A beautiful example of the Swan 77, La Forza represents the ultimate in luxury.  Her 20 foot beam creates massive interior volume well-used in the spacious salon and master suite with a walk-around queen, two settees and very large bath.  Two en suite guest cabins offer one lower double and one pullman each.
Recent upgrades include: new carbon fiber spar and boom, new teak decks, cabin soles and interior soft goods


Built | Refit


| 2016


5.8 m


Cayman Islands

Exterior Designer

German Frers


3.4 m

Cruising Speed

14.8 kph




Perkins 225hp Diesel


Fishing gear - light

DVD library

DVD player saloon

Indoor audio system

iPod dock

Local TV

Satellite phone


Tube - towable

Accommodation and Layout

La Forza is a beautiful example of the elegance of the Swan 77. She represents the ultimate in luxury with a full body and massive interior volume that provides accommodations normally found on larger vessels. 
In addition to the full width Master Stateroom there are 2 portside en suite guest cabins with one lower double and one pullman each. One is aft of the main salon, the other forward. All cabins have walk-in showers.
Crew has  separate head and shower.
Layout Image

Crew profile

crew profile
Peter Houghton grew up in the United Kingdom, where he started sailing at an early age. Since 1992, Peter has been working in the United States as a yacht captain, overseeing motor yachts, sailing yachts and also racing sailing boats. Peter has spent extensive time in the Caribbean and in New England, including Maine, sailing with both owners and charter guests. Peter is well respected in the boating world and his past clients include personalities like Walter Cronkite and the King and Queen of Norway.


Simon is an accomplished chef with a strong combination of culinary experience on land and diverse menu preparation while under way and offshore. He views food preparation as an art with immediate gratification, and he truly enjoys the challenges of preparing a wide range of cultural dishes from around the world. His preference are the tastes of the Mediterranean, but also traditional American, Tia, Indian, French, West Indies Soul Food, Creole, Cajun. He likes to ask prospective guests their needs and desires: a list of favorite dishes for breakfast, lunch and dinner, plus any type of snack food, tidbits, or hors d’oeuvres A list of foods guests don’t particularly care for A list of foods guests are or might be allergic to

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