Lancia Astura 3-rd series tipo Bocca 1936
“The most flamboyant creation by Pinin Farina on his Astura variations representing the ultimate in the old-style coachbuilding art”
“Designed for Concours d’Elegance, for vacationing on the lakes, for families of the rich bourgeoisie…”
These flattering quotes come from leading Lancia and Pinin Farina automobile litterature and we at Marreyt Classic Cars fully agree!
It is obvious that the highlight period for coachbuilding on the Astura came with the introduction of the technically advanced 3-rd series chassis, being the Italian culmination of Vincenzo Lancia’s initial American dream. Featuring hydraulic brakes, brake servo, and most significantly a larger V8 2.972 cc engine raising the power output to a healthy 82 HP.
This car, Tipo 233C chassis number 33-5301, is one of 328 Corto versions produced on the short-wheelbase 122-inch (3m10cm) platform. Fitted with engine number 91-41122, it was delivered as a bare chassis to Pinin Farina in the summer of 1936 and clothed in a body designed by Mario Revelli di Beaumont, who took full advantage of the narrow-angle V-8 to create a rakish yet restrained cabriolet design, dubbed the Tipo Bocca. It was commissioned by the Bocca brothers, Lancia dealers in Biella who ultimately ordered a total of six Bocca cabriolets in both corto and lungo chassis.
A notorious Swiss Lancia collector found 38 years ago, through mouth to ear communication, this Astura Bocca in New York, bought it in a derilect state, shipped it over to Switzerland and started a lengthy restoration. A continuous work of love, in collaboration with a fine selection of craftsmen, resulting 37 years later into the real work of art one can finally admire here in Belgium at the Marreyt Classic Cars.
This exceptionnal Lancia Astura Bocca truly is “a cathedral” of automobile design, more precisely a splendid Italian Duomo, but hasn’t been showed at any stylish concours d’elegance event, or hasn’t yet participated at a prestigeous rally.
So many delicious adventures waiting to be savored…
Would you like more information feel free to contact us.
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