[MEDIA]
In France, obviously; the streets at the beginning are typically "la douce France"; the track, I don't know? Dijon-Prenois, maybe? Rgds
This looks like Tour Auto in 2021. My 308 GTB Group 4 ran in that with the previous owner sometime in the last few years. I would have to check for sure but I think maybe 2019 based on my car's FIA documents. It's nicest sounding 308 I've ever heard. It sounds like a cross between a muscle car and an F1 car. It's neat.
Oh no, but the streets you see in the town at the beginning of the video are "as french as they could be". The track with its climbing/descending curves, etc...could be the Dijon-Prenois circuit in Burgundy (??) once or twice used for the french Grand-Prix in the seventies? Rgds
The video description you can read, if you watch it directly on Youtube, confirms, that it actually was 2021. Best from Germany Martin
Thanks. Then if that is indeed the case, the circuits used that year were Paul Ricard, Bresse, Ledenon, and Dijon-Prenois (as Nerofer said). Tour Auto is a crazy cool event. One of the reasons that the handful of 308 GTB Gr4 cars go for so much now is because people can do things like Tour Auto and Modena Cento Ore. By the way, if anyone is looking for a Group B car (not a Group 4 car) then the Antonio Zannini car is available for sale (no affiliation, of course): https://williamianson.com/car/zanini-ferrari-308-gtb-group-b-for-sale/
Very cool. It's kinda weird seeing these on a track for some reason... just have always seen it in my brain as a road car. But looks like it'd be a blast to do it.
Not sure it is "Dijon-Prenois", but if the pics of the town at the begining and then those at the tracks do indeed correspond to the same day, it must be somewhere "center-east", either Burgundy (= Dijon-Prenois) or perhaps Bresse (a bit more south), which track I know nothing about, but which cuisine I love (Chapons, and Grenouilles = Frogs, among many others; and the only appropriate place to try Frogs, if you ask me...regional specialty; peasants' food - only thing available to them - then passed into gastronomy) But I digress... Rgds
