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The netted melon's rind is covered by a dense fibrous netting (reticolatura) in grey-green, with well-defined ribs. That dense netting signals advanced ripeness and naturally protects the flesh during storage.
The netted melon's stem is short, stout and green-brown in colour. At full ripeness a natural crack forms at the fruit's base (the 'slip'), an unmistakable signal that it has reached its aromatic peak and is ready for harvest.
The netted melon reaches 14–18 °Brix, with peaks in the warmest years on the Oglio-Po plain. Classified Long Shelf Life (LSL), it retains its high sugar content well after harvest thanks to the thick netted rind.
The flesh is a vivid, deep orange, dense, juicy and almost fibre-free. The aroma is unmistakable: musky and persistent, with the characteristic sweetness typical of Mantuan netted melons. The cream-coloured spindle-shaped seeds concentrate in the small central cavity.