They're saying it's the first time Australia's Limestone Coast wine region has ever grown it.
Pretty soon, Peta Baverstock, a 2014 finalist for the Vin de Champagne awards and winemaker, will release the southeastern wine region's first batch of Prosecco. 
"It was once only grown in...Italy, but in recent years other coutnries have started to produce Prosecco, including Brazil, Romania, Argentina and Australia," said Rebekah Lowe, a reporter with the Adelaide affiliate of the Autralia Broadcasting Corporation.  "Our region is known for red wines but for the first time a limestone coast winery is due to release a Prosecco soon."
Lowe spoke with Baverstock about why she decided to produce Prosecco in Australia. Baverstock responded by saying the vineyard she works with had sent people to Italy and the staff came back star-struck and ready to experiment with the Italian grape. 
"I'm probably not as experienced with what they do in Italy with ... Proescco, but with my 10 years of working with sparkling wine it was my first time working with the fruit here in this region," Baverstock said. 
The move proved to work to her and her colleagues advantage – previously unpopular or unknown Italian wines started becoming trendy in Australia over the past few years. 
Baverstock spoke about the style of Prosecco she's helping create. 
"It can be made as a still wine or a sparkling wine," she said. "We only see the sparkling wine variant here."
Further still was the decision to make their Prosecco frizzante or spumante, the difference between the two being a matter of bottle pressure. Baverstock has chosen to go spumante – full pressure.
She thinks Australians will respond well to the emerging sparkler.
"It's very much on trend and it's very drinkable," she told Lowe. "I think the strength of Prosecco is its drinkability."
Baverstock likened the lightness of the drink to a hard lemonade or a cider. 
"It appeals to a lot of palates," she said. "The alcohol content is lower than in other sparkling wines."
One batch of the Australian-made Prosecco has gone to bottle, she said, with another batch of wine scheduled to be bottled in May.
When Lower asked Baverstock what makes the grape special, she responded by pointing out the grape's flavor profile after an early harvest.
"It's the grape falvor itself. You (really) see the flavor of Prosecco when you retain a lot of acids when you pick early," she said. "You want it to be crisp and refreshing on the palate."