MSC takes taken delivery of its new flagship MSC Seashore

Image Credit: Ivan Sarfatti

The Cruise Division of MSC Group has officially taken delivery of its new flagship MSC Seashore – the largest cruise ship to be built in Italy. Sister ship MSC Seascape is currently under construction at the Monfalcone shipyard and is due to come into service in winter 2022.

An intimate ceremony was held to mark the occasion as tradition dictates at the Fincantieri shipyard in Monfalcone and was attended in person by MSC Cruises Executive Chairman Pierfrancesco Vago, other members of the Aponte and Aponte-Vago families, Giampiero Massolo and Giuseppe Bono, Chairman and CEO of Fincantieri, as well as representatives from MSC’s new builds team along with executives and workers from the shipyard. During the ceremony, which pays tribute to centuries-old maritime traditions, Roberto Olivari, Fincantieri’s shipyard director, presented to Giuseppe Galano, Master of MSC Seashore, an ampoule containing the water that first touched the hull when the ship was floated out earlier this year.

MSC Seashore will commence her inaugural season in the Mediterranean offering the popular West Mediterranean itinerary calling the Italian ports of Genoa, Naples, for visits also to Pompeii, and Messina in Sicily; Valletta, Malta; Barcelona, Spain and Marseille, France.

On 31 October, the ship will depart Genoa for an epic 18-night cruise as the ship repositions to North America. From 20 November the ship will then offer 7-night cruises in the Caribbean calling San Juan in Puerto Rico, Charlotte Amalie in St Thomas, Puerto Plata in the Dominican Republic and then Ocean Cay MSC Marine Reserve in The Bahamas – MSC Cruises’ private island.

MSC Seashore Key Specs:

  • Length/beam/height: 339 /41m/76m
  • Gross tonnage: 170,400
  • Guests: 5,877 (max capacity for short international voyage)
  • Cabins: 2,270
  • Crew: 1,648
  • Maximum speed: about 22.4 knots
  • Flagship of MSC Cruises global fleet
  • 19th cruise ship to join MSC Cruises’ fleet
Image Credit: Ivan Sarfatti