• The 2024 Ferrari Purosangue will cost $398,350, excluding a yet-unspecified gas-guzzler tax.
• The destination charge is $5000, an eye-watering amount sure to make Jeep jealous.
• Fuel economy and vehicle classification will have a major impact on how high or low the gas-guzzler tax could be.
Every Ferrari costs house money, so it shouldn't come as a surprise that Maranello's first SUV carries a price tag commensurate with its stature—and that sweet, sweet V-12.
In an email to Car and Driver, Ferrari said that the 2024 Purosangue SUV will set a buyer back $398,350. This includes a massive $5000 destination charge, which is among the highest in the industry. Ferrari hasn't said how the cars will be delivered, but for that kind of money, we're assuming they will be ferried to owners on the wings of angels.
If that price wasn't enough to set your wallet aflame, there's also the matter of the Purosangue's inevitable gas-guzzler tax. Ferrari told us this tax is yet to be determined, likely because this tariff is contingent on the vehicle's official fuel economy, which the EPA has yet to announce.
Gaz-guzzler calculation also hangs on how the vehicle is classified. If it's classified as a sport utility vehicle, like the Lamborghini Urus S or the Bentley Bentayga Speed, it could be exempted from the tax altogether. However, if it ends up under the station-wagon taxonomy, like the Rolls-Royce Cullinan, the gas-guzzler surcharge would apply. You know what else is considered a station wagon? The Lamborghini Urus Performante. You're right to be confused; the feds don't make this easy.
Regardless of the final cost, the Purosangue appears to be one properly potent performer. A naturally aspirated 6.5-liter V-12 engine will deliver 715 horsepower and 528 pound-feet of torque; Ferrari claims that's enough shove to reach 62 mph in just 3.3 seconds. It doesn't have traditional anti-roll bars, instead opting for a trick adaptive suspension that uses electric motors to control body roll by applying a force on the dampers.
Cars are Andrew Krok’s jam, along with boysenberry. After graduating with a degree in English from the University of Illinois at Urbana-Champaign in 2009, Andrew cut his teeth writing freelance magazine features, and now he has a decade of full-time review experience under his belt. A Chicagoan by birth, he has been a Detroit resident since 2015. Maybe one day he’ll do something about that half-finished engineering degree.
