St Raphel is the result of a blend of fine wines and carefully selected aromatic plants which conjure up exotic faraway places: quinine, cocoa, bitter oranges, vanilla, calumba, etc. The basic component of St. Raphel goes by the mysterious name of "mistelle". Mistelle is obtained by stopping the fermentation of the grape juice by adding alcohol to keep the natural sugar of the original grapes. Quinine and bitter orange peels, as well as vanilla and cocoa, are then left to macerate slowly in the alcohol until all their aromas have been fully absorbed. During the blending operation, it is the Cellar Master (respecting a hundred years-old tradition) who gives ST RAPHAËL its perfect balance. This is followed by the final stages of cooling, filtering and bottling.