Oceania Cruises Marks Keel Laying of Oceania Sonata at Fincantieri Shipyard
Oceania Cruises has marked a key construction milestone for its next-generation ship, Oceania Sonata, with the keel-laying ceremony held at the Fincantieri shipyard in Marghera, Italy. The ceremony followed a long-standing maritime tradition and highlighted the collaboration between the cruise line and the shipbuilder.
Jason Montague, Chief Luxury Officer of Oceania Cruises, said the milestone reflects the continued development of the brand’s fleet and acknowledged the contribution of the Fincantieri team, including shipbuilders, engineers, and designers involved in bringing the project forward.
The ceremony was attended by senior executives from both organizations, including Harry Sommer, President and CEO of Norwegian Cruise Line Holdings; Jason Montague; Patrik Dahlgren; Franco Semeraro; Luigi Matarazzo; and Marco Lunardi.
Luigi Matarazzo said the keel laying represents an important stage in the partnership between Fincantieri and Oceania Cruises, building on experience gained from the construction of the Allura Class vessels and applying established shipbuilding expertise to the new Sonata Class.
Oceania Sonata is scheduled to enter service in August 2027 and will be followed by three sister ships. Oceania Arietta is scheduled to join the fleet in 2029, with two additional Sonata-class vessels expected in 2032 and 2035.
The ship will be Oceania Cruises’ ninth vessel and will follow the Allura-class ships Oceania Vista and Oceania Allura, which entered service in 2023 and 2025, respectively.
With a gross tonnage of approximately 86,000 tons and capacity for about 1,390 guests, Oceania Sonata is designed to offer a high space-to-guest ratio. Around one-third of the accommodations will be suites, including four two-bedroom Owner’s Suites and two new categories: Horizon Suites and Penthouse Deluxe Suites.
The ship will also introduce two new dining venues: La Table par Maîtres Cuisiniers de France and Nikkei Kitchen, featuring a blend of Peruvian and Japanese culinary influences.
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