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IP range details

172.246.12.0/22

France · AS200484

Summary

Country

France

Domain

brevo.com

ASN

Registry

ripe

Hosted IPs

1,024

ID

FR-MAILINBLUE-20130422

WHOIS info

inetnum:        172.246.0.0 - 172.246.255.255
descr:          -----BEGIN TOKEN-----4f5de4f5aa527f7e78069d3857049fde9f4861e66e7061c70e22a611a0a05c8f6cd563d37265a8e7e26f75bd74cdc7d37f49401ca3b44002066faf7e3f96f0f3-----END TOKEN-----
netname:        FR-MAILINBLUE-20130422
country:        FR
org:            ORG-DTSS1-RIPE
admin-c:        AT10960-RIPE
tech-c:         AT10960-RIPE
status:         ALLOCATED PA
mnt-by:         RIPE-NCC-HM-MNT
mnt-by:         AT56190-MNT
created:        2021-02-08T15:27:46Z
last-modified:  2023-02-08T16:19:51Z
source:         RIPE
abuse-email:    abuse@brevo.com
abuse-c:        AM34297-RIPE
abuse-org:      ORG-DTSS1-RIPE

organisation:   ORG-DTSS1-RIPE
org-name:       Sendinblue SAS
country:        FR
org-type:       LIR
address:        7 rue de Madrid
address:        Paris
address:        75008
address:        FRANCE
phone:          +33175437860
fax-no:         +33175437861
e-mail:         armand.thiberge@dualtech.fr
mnt-ref:        RIPE-NCC-HM-MNT
mnt-ref:        AT56190-MNT
mnt-by:         RIPE-NCC-HM-MNT
mnt-by:         AT56190-MNT
abuse-c:        AM34297-RIPE
remarks:        ---------------
remarks:        All Brevo abuse reporting can be done via
remarks:        abuse@brevo.com
remarks:        ---------------
created:        2013-11-19T12:42:53Z
last-modified:  2024-07-30T10:41:51Z
source:         RIPE
admin-c:        AT10960-RIPE

person:         Armand Thiberge
address:        106 Blvd Haussmann
address:        75008 PARIS
phone:          +33175437864
e-mail:         armand@brevo.com
nic-hdl:        AT10960-RIPE
mnt-by:         AT56190-MNT
created:        2013-11-19T22:41:09Z
last-modified:  2024-04-11T10:19:20Z
source:         RIPE

route:          172.246.0.0/16
origin:         AS200484
mnt-by:         AT56190-MNT
created:        2021-02-09T14:01:56Z
last-modified:  2021-02-09T14:01:56Z
source:         RIPE

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