Around 1650 young aristocrats at the court of Louis the XIVth, amongst whom were Mortemart, Ollonne, Brousse and the satirist Saint-Evremont, founded an elegant academy dedicated to good wines. They were all famous wine connoisseurs and were particularly fond of the champagne wines from the three "coteaux" (hillsides) Ay, Avenay and Hautvillers. Hence the name given to this association "Ordre des Coteaux". It disappeared shortly before the revolution.

In 1956 a group of "champenois" led by Roger Gaucher and Francois Tatittinger in particular, who did the historical research, decided to revive the original "Ordre des Coteaux". The first champagne firms to open their doors to the new Order were TAITTINGER, LAURENT-PERRIER, MERCIER and MUMM.

Supported by the champagne industry the "Ordre des Coteaux de Champagne" became an instrument enhancing the image of the champagne business and was able to grow steadily in France and abroad.

In 1992 on the death of the Commandeur Georges Prade, the industry wished for the Ordre des Coteaux de Champagne to play an active role within the new communication program set up by the CIVC and became further involved in the running of the Order.

Since 1956 four thousand members have joined the Order.

Unlike other champagne wine fraternities, which confine themselves to the promotion of a particular “cru” or variety of grape, the very special feature of the ORDRE DES COTEAUX DE CHAMPAGNE is that it extols the wines of Champagne in general and in their diversity.

The role of the Ordre des Coteaux de Champagne is to promote the wines of Champagne, their unique features, their ways of consumption and everything which contributes to their reputation and their image as the most prestigious symbol of success and celebration.

The Ordre des Coteaux de Champagne is responsible for implementing the global communications policy of the Comité Interprofessionel du Vin de Champagne. Its mission is to contribute to the dissemination of essential information concerning the wines of Champagne by creating and motivating a network of staunch supporters, most notably through chapitres, tastings and “discovery” activities.