Munton's Yeast - Alcohol Tolerance

Does anyone know what the alcohol tolerance of Munton's Standard Dry yeast might roughly be? At the moment it might be my only option for making a strawberry wine from fresh strawberries.

 

I haven't been able to find it's tolerance, even on the munton's website. I personally don't like it because it tends to stall out even with beer recipes. If you want, you can pitch it and then use wine yeast later if it's still not dry enough to your liking.

 

I find it doesn't clear very well either.

 

Here's what they have for data on it in BeerSmith:

Type: Ale
Form: Dry
Attenuation: 75.00 %
Min Temperature: 62.0 F
Max Temperature: 72.0 F
Flocculation: Medium
Best For: High attenuation yeast good for most ales.
Notes: Quick starting dry yeast. Produces some fuity esters. High attenuation produces clean finish.

 

I found on the website 10%