


Michelin 12H MUGELLO | 2026
Michelin 12H SPA-FRANCORCHAMPS | 2026
Michelin 12H PAUL RICARD | 2026
Michelin 12H NÜRBURGRING | 2026
Michelin 24H BARCELONA | 2026
To apply for accreditation, complete the form below and upload:
Accreditation is intended for media professionals working for an established publication, agency or participating team. A social media account alone will generally not qualify. We assess applications based on the assignment, previous work, experience covering motorsport at racing circuits, and the outlet’s audience and reach. We may ask for examples of published work or further information.
You should receive an automatic confirmation after submitting the form. If you do not, check your spam folder. If there is no confirmation there either, please submit your application again.
Deadline and approval
Apply no later than 14 days before the event. Late applications will not be considered.
Except in exceptional cases, media information is sent on the Friday of the week before the event, approximately eight days beforehand. Receiving this information confirms your accreditation. If your application is declined, we will inform you by email.
At the circuit
Collect your media pass at the media centre or, where indicated, the CREVENTIC Welcome Center.
A media pass does not grant pit-lane access. You may enter the pit lane only with a tabard issued to you for that event and in accordance with circuit instructions. Tabards are issued only to applicants whose insurance documents have been approved. You must be able to present proof of insurance during the event if requested.
A refundable €20 deposit is required when collecting a tabard. The deposit is returned when you hand it back. Media tabards are personal and must never be lent, shared or transferred.
Conditions and questions
By submitting the form, you agree to the 24H SERIES Media Accreditation Terms & Conditions. We may refuse or withdraw accreditation. Failure to follow safety instructions or disrespectful behaviour may affect future applications.
For questions, contact Peter Freij at [email protected].