Cars We Sold

1969 Ferrari 365 GTB/4 Serial Number 12863


Lead photograph of 1969 Ferrari 365 GTB/4 Serial Number 12863


Make   Ferrari Model   365 GTB/4
Year   1969 Serial #   12863
Engine #    VIN   
Engine Type   Tipo 251 Chassis Type   Tipo 605
Build Sequence #    Number Built   3rd of 3 857’s
Body Type   Spyder Body Builder   Scaglietti
First Owner   Europe Current Owner   Current Owner
Build Sheet   No Current Location   California


365 GTB/4 Daytona Spyder conversion. European model.


S/n 12863 365 GTB/4. Euro model. Now a Spyder conversion.

1978, converted from a Euro model Daytona coupe to a Daytona Spyder Conversion by Michael Sheehan’s European Auto Restoration, Costa Mesa, California, but… pre–computer era records long since lost.

1979, January, offered in Hemmings Motor News by European Auto. Flawless black lacquer with superb tan leather and new canvas top. Completely stripped, rustproofed, resprayed and converted to factory–plus standards. Air, of course.

1979, 12 Aug., in LA Times with someone in CA. $30K just spent on restoration by Bob Wallace and European Auto Restoration. New car guarantee.

1981, 20 Sept., in LA Times with Motorcar Locator in CA. Completely restored. Black with tan.

1981, 18 Oct., in LA Times with someone in CA. Converted by European Auto Restoration. 10,000 miles on mechanical restoration.

1982, offered by Copperstate Motorcars, 602 956 0220, AZ. Black/tan.

1983, 23 Oct., in the LA Times with the Auto Exchange. Black with tan. Air.

2002, 11 Jan., in the Ferrari Market Letter advertised by Michael Sheehan, European Auto Sales, as follows: 365 GTB/4 Spyder Conversion s/n 12863. (1969 European model production). Nicely detailed black lacquer on a very straight body. Good tan leather interior. Has Borranis wire wheels and fitted with the pop–up headlights. Engine and transaxle rebuilt and will pass any reasonable mechanical inspection. Near new exhaust. Excellent condition throughout. Priced right at $129,000.

Note: The above vehicle information is complete and accurate to the best of our knowledge at the time it is posted to this website. Corrections or additional information is always appreciated.